Salted Caramel Cupcakes
Ingredients:
For the Cupcakes:
150g unsalted butter, softened
150g golden caster sugar
3 large eggs
150g self-raising flour
1 tsp vanilla extract
2 tbsp milk
For the Salted Caramel Filling:
100g butter
100g dark brown soft sugar
397g can of condensed milk
1 tsp flaky sea salt
For the Buttercream:
200g unsalted butter, softened
400g icing sugar
2 tbsp mil
2 tbsp salted caramel sauce
Directions:
Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-hole muffin tin with paper cases.
Make the Cupcakes: Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour and fold gently. Stir in the vanilla extract and milk. Divide the mixture between the paper cases and bake for 15-20 minutes or until a skewer inserted into the center comes out clean. Cool on a wire rack.
Prepare the Salted Caramel Filling: Melt the butter in a pan over medium heat. Stir in the brown sugar and condensed milk, then bring to a boil, stirring continuously. Reduce the heat and simmer for 2 minutes until thickened. Stir in the sea salt and allow to
cool.
Fill the Cupcakes: Cut a small hole in the center of each cooled cupcake and fill with the salted caramel.
Make the Buttercream: Beat the butter until smooth. Gradually add the icing sugar and continue to beat until light and fluffy. Add the milk and salted caramel sauce and beat until combined.
Decorate: Pipe the buttercream onto the filled cupcakes and drizzle with extra salted caramel sauce.
