The class A drug of the confectionary world…salted caramel

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Sweet delights

Tuesday is my favourite day of the week. Not only is Time Out given out at the tube station making the morning commute mildly more interesting but the thought that the Great British Bake Off is on at night gets me through the day. So what better recipe to post on Great British Bake Off day than cupcakes.

SALTED CARAMEL CUPCAKES

Salted caramel heaven

Salted caramel heaven

Ingredients (makes 12):

190g self-raising flour
1 tsp maldon salt
400g soft dark brown sugar
100g granulated sugar
230g butter (softened)
2 eggs (at room temperature)
1 tsp vanilla extract
120ml whole milk
80ml double cream
400g icing sugar
dime bar or chocolate (broken into 12 small chunks) and few flakes of maldon salt for decoration

Cupcakes:

  • Preheat the oven to 175 degrees celsius.
  • Line a 12 cup muffin tray with paper cases.
  • Beat 115g of butter, 200g of dark brown sugar and 100g of granulated sugar together until light and fluffy.
  • Beat the eggs and vanilla in a separate bowl.
  • Slowly add the eggs to the sugar and butter. To make the lightest cake batter and avoid the mixture splitting, I find it best to add a little egg with a tablespoon of flour and beat. I repeat this until all of the eggs have been added and then fold in the rest of the flour along with 1/2 teaspoon of salt. Although this is a little time consuming, I wouldn’t do anything else and it really is worth the effort.
  • Slowly add the milk (an apron would be highly recommended at this point as the milk tends to splash around). Once absorbed, try not to over mix the batter.
  • Fill the paper cases about 2/3 full. Bake for around 25 minutes until they are golden on the outside and a toothpick comes out clean.
  • Leave to cool before icing.

Icing:

  • First make a caramel which will form the base of the icing.
  • Melt the remaining butter (115g) in a saucepan.
  • Once melted, add the cream and remaining dark brown sugar (200g). Stir continually until the sugar has dissolved.
  • Add 1/2 teaspoon of salt. Allow to bubble on full heat for 3 minutes and then take off the heat and leave to cool for about 15 minutes.
  • Place 2 tablespoons of the caramel to the side for decoration.
  • Once the caramel has cooled, beat in the icing sugar. To prevent a snow storm, add the icing sugar about 100g at a time. You may not need the full amount so just keep adding until you reach the desired consistency.
  • Taste the icing sugar (as if you need telling) and add more salt if needed.

Presentation:

  • Pipe or spread on the icing and top with a piece of dime bar or chocolate.
  • Drizzle with a drop of the salted caramel kept from earlier.
  • Finally, sprinkle with a few small flakes of maldon salt.

Disclaimer: Addiction may follow.

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The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!

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