List of Ingredients:
50g cocoa powder
2 large eggs, at room temperature
1 tsp vanilla extract
175g plain flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
1 cup of Salted Caramel Sauce
Sea salt flakes for sprinkling
1/ Heat oven to 180C. Line a cupcake tin with 12 paper cupcake cases.
2/ Add all of the dry ingredients in a large mixing bowl, and mix/whisk together for about 20 seconds. Add eggs and milk into a jug and whisk together well. Add softened butter to dry ingredients and mix until you can see small crumbs. Add milk/egg mix in a slow steady stream while mixer is on low. Make sure you scrape down the bowl each time you add an ingredient to make sure everything’s mixing well. Scoop into cupcake pan, filling about 3/4 way and bake for 20 min. To check if they’re done simple pierce the cupcake with a skewer and if they come out clean they’re done. Once they’re done, let them cool down completely.
3/ Mix about half a cup caramel into some buttercream frosting. Place into a piping bag fitted with a 1M tip.
4/ Use a knife or apple corer and gently make a hole in the centre of your cupcake and drizzle some caramel in the hole.
5/ Pipe your cupcakes into desired style, I piped a swirl on mine, and finish off with a generous drizzle of caramel sauce and a good sprinkle of sea salt flakes (optional).
Salted Caramel Ingredients/ Instructions:
1 cup double cream
1 cup caster sugar
1 tsp vanilla extract
6 tbs water
1 tsp sea salt
1/ Mix together the double cream and vanilla extract before you start to boil the water and sugar so that it will be ready when you mix all of the ingredients together.
2/Put your water and sugar in a small pot and put it on the stove on a low heat. Make sure to not mix the sugar and water because the sugar will crystalize.
3/Then when it becomes an amber color (orangish, brownish) take it off of the stove and put it on a towel.
4/In a slow and steady stream, pour the double cream mixture in the sugar mixture while mixing the ingredients with a wooden spoon. Keep mixing until there are no more bubbles. Then add you salt or sea salt.
5/Put into a jar with an air-tight lid to use for later. Enjoy making this!