Tuesday, 15 July 2014

Recipe: Homemade Caramel Cupcakes with Salted Caramel Buttercream Icing

This simple recipe consists of three parts. Firstly, we have to tackle making a rich caramel. Secondly,  this caramel is used to make the perfect little caramel cupcakes and finally, used to make the creamy salted caramel buttercream. Put together, you have one delicious teatime treat!




The Caramel 

You will need:
50g caster sugar
a splash of water

1. Start by coating the bottom of a large pan with an even layer of your sugar. I've found it's easier if you use a light coloured pan as you can monitor the colour of the sugar more easily.

2. Trickle some water over your sugar so that it is all wet, but not drowning in water.

3. Slowly and carefully begin to heat your pan, until it reaches a medium heat. Keep stirring the sugar and watch carefully for colour change. It should start to turn a light brown and then continue to darken. Beware! The colour can change quickly so don't abandon your pan throughout this process. You want to remove the sugar from the heat when it reaches a rich brown. However, remember that sugar retains heat and so will continue to cook when you remove it from the stove. Therefore be careful to remove it long before it burns! It is much better to be over cautious and remove the sugar a little early and have to reheat than end up with a burnt pan!

4. You will now have a pan of runny caramel which can be spooned into the cake and buttercream. If it sets a little, you can add a dash of water and gently reheat it to re-melt the caramel.





The Cupcakes

You will need:
100g brown sugar
100g self raising flour
100g butter
2 eggs
1tsp baking powder
3tsp caramel
optional scoop of caramel chunks

Note: I used my cupcake maker to cook my cupcakes to ensure they were uniform. However, if you don't have one of these, simply preheat your oven to 180C and cook your cupcakes in paper cases for 10-15mins or until an inserted skewer comes out clean. 
  
1. Simply bung all your ingredients in a mixing bowl and mix until thoroughly incorporated. We've used brown sugar instead of the usual caster in order to give the cupcakes a richer flavour, and I like adding the extra caramel chunks for a little gooey surprise. These are widely available in supermarkets.

2. Cook!

3. Leave to cool in preparation for icing.

The Salted Caramel Buttercream

(Here comes the best bit!)

You will need:
200g icing sugar
100g butter
4tsp caramel
a generous pinch of salt flakes (I used shavings from a rather special rose pink block of salt, found in Fortnum & Mason).




1. Simply cream all your ingredients together! Your buttercream should be reasonably stiff so if you're finding it a bit runny, it could be because it needs a dash more icing sugar or it's a bit warm (which can be countered by letting it set for a little in the fridge).

2. Pipe onto your cold cupcakes.

3. Enjoy!

I have to say I am a massive fan of these homemade cupcakes- they're perfect with a pot of tea (chai is my favourite!) and a gossip!






Tell me what you think and also, what are your favourite flavour cupcakes?


7 comments:

  1. Marianna Papagiannopoulou16 July 2014 at 14:33

    Looks so yummy!!!!

    http://the-haute-strawberry.blogspot.gr/

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  2. Thank you Erica =D And I'm with you- Nutella is great in cupcakes. I'll be sure to check out your recipe!

    KJx

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  3. Just stumbled across your blog, its lovely. beautiful pictures and fun writing!


    www.hollandsreverie.blogspot.com

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  4. Even though I consider it slightly cheating to use the cupcake maker, I have to agree your cupcakes tasted very nice! You should try making different cupcakes and put the recipies up (perhaps even the chocolate cake?) but only when I can eat them!

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  5. Haha we can have a go at the chocolate cake recipe when you're back, but only if you promise to make the icing =)
    <3

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