Salted caramel

Salted caramel

By
From
Cupcakes
Makes
24
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
225g unsalted butter, softened
225g caster sugar
pinch salt
1 vanilla pod, seeds only
or 1 tablespoon vanilla extract
4 medium eggs
225g self-raising flour
60ml Plain syrup, vanilla variation
200g dulce de leche or soft caramel
1 1/2 teaspoons sea salt
Basic cream cheese frosting, salted caramel variation

Method

  1. Preheat the oven to 175°C and line two 12-hole muffin trays with cases.
  2. Place the butter, sugar, salt and vanilla into a bowl and cream until pale and fluffy. Lightly beat the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to bring it back together. Once all the egg has been added, sift in the flour and fold until combined. Using a piping bag or tablespoon, fill the cases until two-thirds full.
  3. Bake for 15–20 minutes, depending on your oven. They are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into each sponge; it should come out clean.
  4. Let them rest for a few minutes outside of the oven. Brush the tops with the syrup while they are still warm. Remove from the trays and leave to cool completely on a wire cooling rack.
  5. Mix together the dulce de leche and sea salt. When the cupcakes are cold, hollow out a small hole in the middle of each using a melon baller and fill with the salted caramel.
  6. To decorate, use the salted caramel cream cheese frosting and top with chunks of toffee or a sprinkling of sea salt.
Tags:
Peggy Porschen Parlour
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