Salted caramel is my favourite flavour at the moment and I’ve seen lots of cakes and bakes using it so had to have a go. As usual I’ve played around with a mix of recipes and came up with my own way of making it; it may not be the best but it’s quick and easy if like me you’re unsure about getting the right temperature for a caramel.
For Salted Caramel:-
150ml Double Cream
200g Soft Brown Sugar
4 Tablespoons Golden Syrup
1 Teaspoon Lemon Juice
1 Teaspoon Sea Salt (More or less to taste)
Add all the ingredients to a pan over a medium heat, stirring well until all the ingredients are melted / dissolved. Bring the pan to the boil and continue to cook, stirring continuously, until the mixture thickens. Remove from the heat, the mixture will thicken further as it cools.
Salted Caramel Cupcakes
110g Butter, softened
110g Soft Light Brown Sugar
1 Teaspoon Vanilla Extract
2 Medium Eggs, beaten
110g Self-Raising Flour
Pinch of Baking Powder
I used an all-in-one method to mix the ingredients together – ensure that the butter is very soft though and the eggs are already beaten and don’t beat for more than one minute. The cupcakes were baked at 160c for twenty minutes then while still warm, straight from the oven I slathered a good layer of salted caramel over the top of each one. Alternatively you can cut a little cone shape out of each cupcake, fill with salted caramel and push the cone back in.
I then topped the cupcakes with swirls of salted caramel buttercream – add two tablespoons to buttercream made with 250g icing sugar and 150g butter. The salted caramel can also be added to a cream cheese frosting made with 100g cream cheese, 50g butter and 250g icing sugar. YUM!
I used this recipe for my Mother’s Day cupcakes, making pretty toppers and packaging them in a pretty box…