Vanilla and Salted Caramel Cupcakes

Updated at: Sun, 17 Nov 2024 10:00:40 GMT

Step 1

To make the cupcakes; preheat oven to 175 °C and line 8” circle cake tin

Step 2

Cream the butter till soft. Then combine the sugar and cream/beat for 5 minutes till light and fluffy.

Step 3

• Whisk together the flour, salt and baking powder in a separate bowl

Step 4

Add in the eggs one at a time to the butter/sugar mixture until it’s all added. Then add in the vanilla flavouring to the mixture

Step 5

Add the dry ingredients and milk in alternating intervals, slowly folding in the ingredients until they’re added. Making sure to start and finish with addition of the dry ingredients (careful not to overmix).

Step 6

Pour 65-70 g of cake batter into each cupcake case and then bake for 18-2 minutes then take out the oven and leave to cool for 10 minutes before placing onto a rack to cool completely.

Step 7

For the salted caramel sauce; combine glucose and sugar together in a pan and heat slowly on a low/med heat until melted and it starts to bubble. Turn the heat up slightly, then heat until the sugar reaches a medium amber colour

Step 8

Once it hits the desired colour, remove from heat and whisk in the cream. Followed by mixing in the butter and sea salt (can use immersion blender when adding in the butter, to make smooth)

Step 9

Decant some of the sauce into a bowl (for topping the cupcakes with) then place the rest back onto the hob. Heating and stirring till it reaches 80 °C for a thicker caramel sauce (which will be used for the cupcake filling)

Step 10

Bring a small amount of water to the simmer/slight boil

Step 11

Add the egg whites and sugar to a bowl and whisk together.

Step 12

Place egg/sugar mix over simmering water and whisk constantly till mixture reaches 70-72 °C. Sugar should now be fully dissolved and the mixture will feel hot to touch.

Step 13

Remove bowl from heat. Beat with whisk until stiff peaks form and till bottom of bowl feels cool/around room temp (around 10-20 min).

Step 14

Once at room temp, slowly add butter (around 1 tablespoon) and mix using hand mixer (or paddle attachment of stand mixer) until all is incorporated. After all butter is added beat till mixture reaches a thick whipped consistency (a few minutes).

Step 15

Add vanilla flavouring and salt and beat for a further minute.

Step 16

To assemble, level the cupcakes and create a small hole in the centre of each of them, filling them with the thicker salted caramel sauce. Pipe the buttercream in your desired pattern on top of the cupcakes and then drizzle with the thinner caramel sauce and serve. Enjoy!

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