Deliciously & Moist Cupcakes, with a hidden Salted Caramel centre, topped with a Silky Smooth Salted Caramel Buttercream with a Caramel Drizzle!
These cupcakes are something that I have been wanting to post for a good while, but just haven’t got round to it! They are so deliciously light that you won’t even feel guilty about having one! Or two.. Three maybe? Okay four. Anyway, this cupcake recipe I have used on my Caramac Cupcakes recipe – I use Light brown Sugar in the sponge and it gives it a lovely caramel flavoured sponge without having to add any caramel itself to the mix.
I just adore how light and moist these cupcakes are! And they are so simple to make! The Caramel Buttercream is inspired by the fact that I have an utter obsession with Caramel, especially Salted Caramel. I honestly can’t even explain why to my family – other than the salt takes away the overly sweet caramellyness to make the perfect flavour!
The idea of having to give cupcakes away without eating any is torturous, so I always bake a couple of extra to enjoy myself! However, these are so utterly light and delicious, I always want more anyway! The Buttercream has the perfect ratio of Caramel to Buttercream so that you get the hint of caramel without it being overpowering, but the drizzle on top give it a sweet kick to combat the salt! The perfect combination!
This recipe make 12 cupcakes!
– 175g Unsalted Butter, Softened
– 175g Light Brown Sugar
– 3 Large Free Range Eggs, beaten
– 175g Self Raising Flour
– 2tbsp Whole Milk
– 12tsps Caramel*
– Pinch of Sea Salt
Salted Caramel Buttercream
– 150g Butter
– 350g Icing Sugar
– 100g Caramel*
– Pinch of Sea Salt
– Gold Sprinkles
1) To make the Cupcakes – Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
2) Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed – Once combined it might still be a little stiff, so loosen with the Whole Milk
3) Using a cookie/ice-cream scoop, scoop your batter into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack. Once fully cooled, mix the caramel for the cupcakes with a pinch of salt, cut a small hole into the cupcakes and fill with the caramel.
4) To make the Salted Caramel Buttercream – Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
5) Add the caramel to the buttercream and continue mixing. Keep on beating for 5 minutes until whipped!
6) To decorate the Cupcakes – I use a Large star tip for my cupcakes, and pipe the buttercream onto the cupcakes – drizzled with some extra caramel and some gold sprinkles for a bit of crunch!
Tips and Ideas
I buy my Cupcakes Cases from Iced Jems – here!
*For the Cupcakes Centre/Buttercream/Drizzle you can either use Carnations Caramel, Dr Oetker Salted Caramel centres, Dulce de Leche etc – a thick caramel sauce is all you need! If you are already using a salted caramel sauce, don’t add any more salt!
I always tend to mix my butter and caster sugar first even if the recipe says the all in one method – I find it makes it smoother and more likely to be light and soft!
Be careful not to over bake the cakes or you might lose the light texture – I bake mine for 18 minutes in my oven, every single time, as I know how long my oven takes to bake certain things – all ovens can be different!
Find my other Cupcake Recipes on my Recipes Page!
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