Salted Caramel Cupcakes

Indulging in these Salted Caramel Cupcakes is like a sweet hug for your taste buds!
Dive into the perfect blend of light sponge, rich caramel, and a hint of salt.

Ingredients:

For the Sponge:

• 175g Butter or baking spread
• 175g Light brown sugar
• 3 Large eggs
• 1 tsp Vanilla extract
• 175g Self-raising flour

For the Buttercream:

• 200g Butter
• 400g Icing sugar
• 2 tsp Salted caramel flavouring
• 1 tbsp Milk

For the Filling and Decoration:

• 200g Salted caramel sauce
• 75g Salted caramel fudge, chopped (optional)

Directions:

1. Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4, and line a cupcake tin with cupcake cases.
2. For the cupcakes, mix together the butter and light brown sugar with an electric mixer until fluffy.
3. Add the eggs and vanilla extract, whisking well.
4. Gently whisk in the self-raising flour.
5. Divide the mixture between the 12 cupcake cases and bake for 20-25 minutes or until golden brown and a skewer comes out clean.
6. Allow to cool completely on a cooling rack.
7. Use a cupcake corer or knife to create a hole in the center of each cupcake and fill with salted caramel sauce.
8. For the buttercream, mix together the butter and icing sugar, then add the salted caramel flavouring and milk until smooth.
9. Pipe or spread the buttercream onto each cupcake, sprinkle with chopped fudge, and drizzle over more salted caramel sauce.
10. Store in an airtight container in a cool place, consume within 3 days.

Prep Time: 40 minutes | Cooking Time: 20 minutes | Total Time: 1 hour
Kcal: 478 kcal | Servings: 12 servings