The salty and sweet taste just melts in your mouth, which is why I have been meaning to make these cupcakes for some time.
A vanilla cupcake filled with salted caramel, topped with caramel buttercream and salted caramel sauce, they're just divine, and my mouth is now watering thinking of how good they were. (so making these again later.) For the drizzle on top I used Tesco Finest Salted Caramel, this stuff is amazing! Drizzled on cupcakes, spooned onto icecream, poured into mouth...
Please just try these and you will understand what i'm saying!
Ingredients:
For 12 cupcakes:
-200g unsalted butter
-200g light brown sugar
-3 large eggs, beaten
-2 tsp vanilla bean extract
-200g self raising flour
For the caramel filling:
-100g butter
-100g brown sugar
-397g tin of condensed milk (I used carnation)
-1 tsp salt
For the buttercream:
-250g unsalted butter
-500g icing sugar
-2 tbsp leftover caramel
For the salted caramel drizzle:
- Tesco Salted Caramel (alternatively, save a bit of the salted caramel you made.)
Preheat your oven to 180c and line a muffin tin with 12 cases.
In a large bowl beat the butter and sugar until light and fluffy.
Gradually add your beaten eggs, then the vanilla extract.
Sift over the flour. then gently fold in with a large metal spoon.
Divide the mixture between the 12 cases and place into the oven for 15-18 minutes.
Once baked, leave to cool on a rack until cooled completely.
For the caramel, heat the butter and sugar together on a low heat until melted. Add
the condensed milk and salt,then simmer together for 10 minutes. Take off the heat and allow to cool. (you don't want thick caramel)
To make the buttercream, beat the butter until pale in colour. Gradually add the icing sugar and caramel until combined.
To assemble, cut a hole out of each cooled cupcake and fill with a teaspoon of caramel. Replace with the lid.
Then pipe or spread the buttercream on top. Warm up the salted caramel, and drizzle on top.
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