Salted Caramel Cupcakes has been at the top of my list of things to bake for such a long long time...and I finally got around to baking them.
I did in-fact bake these a while ago but I just stumbled upon the image recently and had to do a blog post on how to make them...so lets get into it:
The cakes:
120g butter
100g sugar
2 eggs
1 teaspoon vanilla extract
170g self raising flour
11/2 tablespoon milk
Filling:
Dr Oetker Salted Caramel filling
Icing:
110g Icing Sugar
70g butter
caramel flavoring
1/2 teaspoon salted caramel filling
1 broken up curlywurly
Like usual lets start by getting the boring stuff out the way first - Pre-heat the oven to 160 degrees and line the cupcake tin with cases.
1. In a bowl begin by creaming together the butter and sugar until smooth using a trusty wooden spoon (or mixer), next add in your eggs one by one, followed by the vanilla.
2. Once the butter, sugar, eggs and vanilla are mixed together sift in the flour and fold everything together followed by the milk and mix.
3. Once everything is mixed together add the mixture evenly into the cases and pop into the oven for 10-15 minutes.
4. When the cupcakes are done in the oven leave them to cool down for around 10 mins, whilst still remotely warm cut a small circle into the cake and fill with the salted caramel.
Icing:
To begin with you want to add the butter into the bowl and beat it on its own for a while before slowly adding in the icing sugar. When all the icing has been added add in a couple of drops of the caramel flavouring along with the salted caramel and mix until all combined.
Once the cakes are completely cool pipe on the icing (over the top of the salted caramel hole), place on a chunk of the curlywurly and (optional) a drizzel of salted caramel.
These are so nice...I could literally eat one right now.
Let me know if you try and make them!
I did in-fact bake these a while ago but I just stumbled upon the image recently and had to do a blog post on how to make them...so lets get into it:
The cakes:
120g butter
100g sugar
2 eggs
1 teaspoon vanilla extract
170g self raising flour
11/2 tablespoon milk
Filling:
Dr Oetker Salted Caramel filling
Icing:
110g Icing Sugar
70g butter
caramel flavoring
1/2 teaspoon salted caramel filling
1 broken up curlywurly
Like usual lets start by getting the boring stuff out the way first - Pre-heat the oven to 160 degrees and line the cupcake tin with cases.
1. In a bowl begin by creaming together the butter and sugar until smooth using a trusty wooden spoon (or mixer), next add in your eggs one by one, followed by the vanilla.
2. Once the butter, sugar, eggs and vanilla are mixed together sift in the flour and fold everything together followed by the milk and mix.
3. Once everything is mixed together add the mixture evenly into the cases and pop into the oven for 10-15 minutes.
4. When the cupcakes are done in the oven leave them to cool down for around 10 mins, whilst still remotely warm cut a small circle into the cake and fill with the salted caramel.
Icing:
To begin with you want to add the butter into the bowl and beat it on its own for a while before slowly adding in the icing sugar. When all the icing has been added add in a couple of drops of the caramel flavouring along with the salted caramel and mix until all combined.
Once the cakes are completely cool pipe on the icing (over the top of the salted caramel hole), place on a chunk of the curlywurly and (optional) a drizzel of salted caramel.
These are so nice...I could literally eat one right now.
Let me know if you try and make them!
No comments:
Post a Comment