I made these cupcakes for a colleague’s birthday using my favourite vanilla cupcake recipe for the cakes, topped with a generous helping of salted caramel buttercream frosting and then drizzled with some extra caramel. The frosting would be equally good on chocolate cupcakes (like my fudgy flourless chocolate cupcakes or these lighter chocolate cupcakes). To make these even more caramel-y, next time I might scoop out a teaspoon or so of cake from each cooked cupcake and fill it with extra caramel (I don’t like to do things by half, okay?!)
Ingredients (makes ~30 large cupcakes)
250g caster sugar
120ml pouring cream
200g salted butter
2 ¾ cups plain flour
2 tspns baking powder
200g butter, softened
1 ¾ cups caster sugar
1 tblspn vanilla extract
1 cup milk
Salted Caramel Frosting
150g salted butter, softened
3 tablespoons salted caramel
6 cups icing sugar
1 tablespoon milk
Sea salt, to taste
To make the caramel, heat the sugar and water in a small saucepan over a medium heat. Without stirring much, watch over the sugar until it becomes a light-brown caramel colour (be patient, it does take a little while, but don’t be tempted to leave it as once it colours it colours quickly!)
Add the pouring cream, little by little, while gently stirring (be careful while it foams up as it can spit).
Once the cream is fully incorporated, keep stirring on the heat for a further minute or two (if you want to be scientific, heat it until it reaches 108°C on a sugar thermometer).
Remove from the heat and add the butter in small pieces. Stir until smooth and then set aside.
Preheat the oven to 170°C (150°C-ish fan forced). Line two 12-hole muffin trays with patty pans.
To make the cupcakes, sift together the flour and baking powder. In a different bowl, cream the butter for 1-2 mins. Add the caster sugar about a third at a time, beating for 2mins after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar dissolved. Add the eggs one at a time, beating for 1 min after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.
Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process until all of the flour and milk is thoroughly combined but be careful not to overbeat (this will toughen the mixture).
Spoon mixture into the patty pans (filling each about ¾ full) and bake for about 18-20mins or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack for at least half an hour before icing.
To make the frosting, cream the butter for 1-2 mins in a large bowl using an electric mixer. Add 2 tablespoons of the salted caramel, a pinch of salt and half of the icing sugar and beat until the mixture is light and fluffy. Add a further 2 tablespoons of caramel and the remaining icing sugar and beat until combined and of a spreadable consistency – add a splash of milk if too dry, more icing sugar if too wet, and add more salted caramel and salt as required until you’re happy with the flavour.
Add frosting into a piping bag fitted with desired nozzle (I used my Wilton 2B tip) and pipe a generous amount of frosting onto each cupcake. Drizzle each cupcake with the remaining salted caramel (I heated mine again so it was easier to drizzle) and enjoy!
Salted caramel recipe adapted from ‘Secrets of Macarons’ by José Marechal.
Vanilla cupcake and base buttercream recipes adapted from the Crabapple Bakery Cupcake Cookbook.