Salted Caramel Cupcakes
Servings 12 cupcakes
Ingredients
Cupcakes
- 150 g flour
- 100 g Softened Butter
- 2 eggs
- 150 g caster sugar
- ½ teaspoon salted caramel extract
Icing
- 100 g Softened Butter
- 200 g icing sugar sifted
- ½ teaspoon salted caramel extract
- teaspoon ½ vanilla extract
Instructions
- Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin. Measure the butter and sugar together until fully incorporated.
- Then add the eggs on at a time until incorporated, next add the sifted flour and the salted caramel extract until mixed in completely. Scoop into the cases, making sure each one is filled equally.
- Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift paper cases out of the tin and cool cakes on a wire rack until completely cold before icing.
- For the icing, beat the butter until smooth and light in colour. Add the icing sugar a bit at a time and beat until fully incorporated. Then add your salted caramel extract and beat until incorporated.
- Fill your piping bag with the icing and using a 2D nozzle, pipe roses on the tops of the cakes. Add some sprinkles or leave them plain.
