Salted Caramel Cupcakes

14 September 2017

Wow, it's been so long since I last wrote a baking post! Baking is one of those hobbies that I absolutely love but never have the time to do, so on Sunday I baked these salted caramel cupcakes, with the help of a recipe from the Tanya Bakes recipe book. From this, I used the Vanilla Cupcake recipe, however I altered it based on a lack of ingredients, yet it still worked out fine and we still ended up with 12 cupcakes. I used:

180g/5 oz brown sugar
50g/2 oz butter
1 egg
160g/5 oz self-raising flour
1 teaspoon salted caramel flavouring
160ml milk

1. The first thing I did was preheat the oven to 180ÂșC and lined a cupcake tray with 12 cases.
2. Then I combined the sugar and butter, before adding in the egg and salted caramel favouring.
3. Next, I folded in the flour and gradually added in the milk, before spooning into the cases and placing the tray in the oven for 15-20 mins.

For the icing, I used:

12 oz icing sugar
3 oz butter

1. While the cakes cooled, I weighed out the icing ingredients. I then combined the butter and icing sugar and mixed together until the buttercream was white with a smooth consistency.
2. By this point, the cakes had completely cooled, so I started to create the icing swirls using a circular, wide nozzle. I used circular motions starting from the outside of each cake and ending in the middle.
3. I thought the cakes looked a bit bland, so I added these dark chocolate flakes to the tops of each, but this could literally be anything you want.

When I actually get round to baking, I always remember how much I love it. I. hope you liked this little twist on a very simple recipe, and I hope it won't be to long before I write another post like this!

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