Salted Caramel Cupcakes
Salted Caramel Cupcakes
Ingredients
For the Cupcakes
- 200 g butter, softened
- 200 g caster sugar
- 3 eggs
- 1 teaspoon vanilla essence, to 1 tablespoon
- 200 g self-raising flour
For the Icing
- 100 g salted butter
- 300 g icing sugar
- 1 large spoon salted caramel
For Filling and Drizzling
- as needed salted caramel, from a jar
Instructions
- 1
Place the softened butter into a large mixing bowl. If the butter is not soft enough, microwave it briefly until it reaches a very soft consistency.
⏱️ 2 min
- 2
Add the caster sugar to the butter. Using an electric hand mixer, cream the butter and caster sugar together until the mixture is pale and fluffy.
⏱️ 5 min
- 3
Crack the eggs into the mixture. Add the vanilla essence (approximately 1 teaspoon to 1 tablespoon, adjusting to your preference). Beat again with the electric hand mixer until all ingredients are well combined.
⏱️ 3 min
- 4
Add the self-raising flour to the wet ingredients. Mix with the electric hand mixer until just combined. Avoid overmixing.
⏱️ 2 min
- 5
Preheat your oven to 190°C. Line a cupcake tray with cupcake cases.
⏱️ 5 min•🌡️ 190
- 6
Use a scoop or a tablespoon to fill each cupcake case with batter, filling them about two-thirds full.
⏱️ 3 min
- 7
Place the filled cupcake tray into the preheated oven and bake for about 15 minutes, or until golden brown and a skewer inserted into the center comes out clean.
⏱️ 15 min•🌡️ 190
- 8
Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack. This will take approximately 20 minutes.
⏱️ 20 min
- 9
While the cupcakes are cooling, prepare the icing. In a separate bowl, combine the salted butter, icing sugar, and 1 large spoon of salted caramel. Beat these ingredients together using an electric hand mixer until a smooth and creamy icing forms.
⏱️ 5 min
- 10
Once the cupcakes are cooled, use a cupcake corer or a small knife to carefully create a hole in the center of each cupcake.
⏱️ 3 min
- 11
Fill the cored-out center of each cupcake with salted caramel from a jar. A piping bag can be used for easier filling.
⏱️ 2 min
- 12
Pipe the prepared salted caramel icing onto the top of each cupcake. Finish by drizzling additional salted caramel over the icing for garnish.
⏱️ 5 min
Kitchen Tools
Salted Caramel Cupcakes
For the Cupcakes
- 200 g butter, softened
- 200 g caster sugar
- 3 eggs
- 1 teaspoon vanilla essence, to 1 tablespoon
- 200 g self-raising flour
For the Icing
- 100 g salted butter
- 300 g icing sugar
- 1 large spoon salted caramel
For Filling and Drizzling
- as needed salted caramel, from a jar
Instructions
- 1
Place the softened butter into a large mixing bowl. If the butter is not soft enough, microwave it briefly until it reaches a very soft consistency.
⏱️ 2 min - 2
Add the caster sugar to the butter. Using an electric hand mixer, cream the butter and caster sugar together until the mixture is pale and fluffy.
⏱️ 5 min - 3
Crack the eggs into the mixture. Add the vanilla essence (approximately 1 teaspoon to 1 tablespoon, adjusting to your preference). Beat again with the electric hand mixer until all ingredients are well combined.
⏱️ 3 min - 4
Add the self-raising flour to the wet ingredients. Mix with the electric hand mixer until just combined. Avoid overmixing.
⏱️ 2 min - 5
Preheat your oven to 190°C. Line a cupcake tray with cupcake cases.
⏱️ 5 min•🌡️ 190 - 6
Use a scoop or a tablespoon to fill each cupcake case with batter, filling them about two-thirds full.
⏱️ 3 min - 7
Place the filled cupcake tray into the preheated oven and bake for about 15 minutes, or until golden brown and a skewer inserted into the center comes out clean.
⏱️ 15 min•🌡️ 190 - 8
Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack. This will take approximately 20 minutes.
⏱️ 20 min - 9
While the cupcakes are cooling, prepare the icing. In a separate bowl, combine the salted butter, icing sugar, and 1 large spoon of salted caramel. Beat these ingredients together using an electric hand mixer until a smooth and creamy icing forms.
⏱️ 5 min - 10
Once the cupcakes are cooled, use a cupcake corer or a small knife to carefully create a hole in the center of each cupcake.
⏱️ 3 min - 11
Fill the cored-out center of each cupcake with salted caramel from a jar. A piping bag can be used for easier filling.
⏱️ 2 min - 12
Pipe the prepared salted caramel icing onto the top of each cupcake. Finish by drizzling additional salted caramel over the icing for garnish.
⏱️ 5 min