Salted Caramel cupcakes

So delicious, so sweet, this recipe for salted caramel cupcakes. It takes a little work but then you feel like you're in cupcake heaven.

Caramel, I truelly find delicious with it's typical sweetish taste. But what is even better is salted caramel. A little bit of salt is added to this caramel, which leads to even more flavors to be tasted. And that's good. Very tasty! The cupcakes were gone almost immediately.

 

It's a good taste!

 

Recipe Salted Caramel

cupcakes

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Salted caramel cupcakes

Author: Andréa

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling time 25 minutes mins

American

5 of 3 votes

For 12 cupcakes

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So delicious, so sweet, this recipe for salted caramel cupcakes. It takes a little work but then you feel like you're in cupcake heaven.

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

Ingredients 

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Salted Caramel sauce

• 400 grams sugar
• 180 grams butter room temperature
• 250 ml cream room temperature
• ½ teaspoon fine sea salt

Vanilla cupcakes

• 250 grams butter room temperature
• 250 grams sugar
• 250 grams self-rising flour
• 4 tablespoons milk
• 1 teaspoon vanilla extract
• 4 eggs size L

Frosting

• 250 grams cream cheese
• 240 grams butter

Assembling

• 120 mL Salted Caramel Sauce
• 200 grams confectioners sugar

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Ingredients you need per step are listed below the step in Italic

Instructions

Salted Caramel sauce

• Put the sugar in a pan and spread it well so you get one layer.
• Put the pan on low heat and let the sugar melt and fade until it color has become amber brown.
• Then add the butter (watch out it is going to bubble and splashing is possible), stirr well and turn off the gas.
• Carefully pour the half and half into the sauce (notice that this can also can splash, so watch out) and stir well until you get a smooth sauce.
• Sprinkle the salt on top and mix it well.
• Allow to cool to room temperature.

Vanilla cupcakes

• Preheat the oven to 180 degrees Celsius.
• Put the paper cupcake forms in the cupcake bake form.
• Beat the butter on high speed creamy with a mixer.
• Add the sugar and mix for another 2 minutes on high speed.
• Reduce the mixer speed to medium and add the eggs 1 by 1, add the following as the first is included into the batter.
• Then add the vanilla extract and mix for a while.
• Add the flour and mix it with a spatula into the batter.
• Then pour in the milk and fold in with the spatula.
• Divide the batter between the forms and place for 20 minutes, or until the time when the cakes are golden brown and done, in the oven.
• Allow to cool to room temperature.

Frosting

• Put the cream cheese and butter in a bowl and mix until it has become a creamy mixture.
• Then add the sugar and caramel sauce and whisk it through it (start on low setting otherwise the icing flies around ).
• If the frosting is smooth and creamy, it is ready for use .
• Put into a piping bag with a large round or jagged mouth and lay a side.

Assembling

• Put the cupcake in front of you .
• Pipe the frosting into nice round shapes on the cupcake.
• Put the salted caramel sauce in a bottle and draw a nice salted caramel sauce line on the frosting.

Indication Nutritional Value (Per Person / Portion):

Calories: 918kcalCarbohydrates: 88gProtein: 7gFat: 62gSaturated Fat: 38gCholesterol: 227mgSodium: 595mgFiber: 1gSugar: 71gVitamin A: 2069IUVitamin C: 1mgIron: 1mg

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