Salted Caramel Cupcakes Recipe

Salted Caramel Cupcakes Recipe

August 9, 2019 36 By William Morgan


Chocolate cupcakes, filled with salted caramel,
topped with buttercream and sprinkled with
flaky sea salt.
The ultimate cupcake flavour.
Start by making the chocolate cupcakes.
I think nothing goes better with salted caramel
than chocolate, but say if you thought differently
than me you can make these with vanilla cupcakes.
I’ll have the recipe for those linked in
the information box below.
In a medium sized mixing bowl measure out
all of the dry ingredients, the all purpose
flour, unsweetened cocoa powder, granulated
sugar, baking powder and baking soda.
This recipe calls for both baking powder and
baking soda.
Make sure to use them both, as they have different
effects on the recipe.
The baking soda is activated by the acid in
the cocoa powder, helping to neutralise it,
and the baking powder is used to rise the
cupcakes so they become light and fluffy.
If you would like the full recipe for these
chocolate salted caramel cupcakes it will
be on my website, as well as the full measurements
listed in the information box below.
There is no need to sieve the dry ingredients,
use a whisk or a wooden spoon to remove any
lumps and combine the ingredients together.
Set the dry ingredients to the side while
measuring out the wet.
In a smaller mixing bowl measure out half
a cup or a stick of butter.
You need to melt the butter, you can do this
either in a microwave or on the stove.
Once melted leave the butter to cool for about
5 minutes so it isn’t hot while mixing with
the other ingredients.
Add the milk to cooled butter along with 2
medium sized free range eggs.
Use a fork to whisk the butter, milk and eggs
together until they are evenly combined.
Pour the wet ingredients into the dry and
use a wooden spoon to fold the cupcake batter
together.
Be careful not to over mix, as this develops
the gluten leading to very dry and tough cupcakes.
Keep mixing until you no longer see any dry
flour, don’t worry if there are a few lumps,
these won’t harm the cupcakes.
Scoop the cupcake batter into 12 cupcake liners,
or if you are not using liners make sure you’ve
sprayed the tray so the cupcakes don’t stick.
Place the cupcakes into a 180 degree Celsius
or 350 Fahrenheit preheated oven for about
20 minutes or until the cupcakes spring back
when pressed.
Cool the cupcakes in the tin for 5 minutes
before transferring to a wire rack.
While the cupcakes are cooling, get started
on the salted caramel buttercream.
To the bowl of a stand mixer, or a large mixing
bowl if you are using a hand mixer, add the
room temperature butter.
Using the whisk attachment beat the butter
for about 5 minutes on medium to high setting
until it has turned a very pale shade and
almost doubled in volume.
While the butter is beating measure out the
icing sugar, also known as powdered sugar
or confectioners sugar, just different names.
You’ll need about 3 cups worth.
Use the spatula to scrape down the bowl a
few times so nothing gets stuck to the sides.
Once the butter has whipped up slowly start
to add the icing sugar.
I usually do this in thirds, scraping down
the bowl each time so everything is evenly
combined.
The last ingredient you will need for this
buttercream is salted caramel sauce, you can
buy some if you would like, or it only takes
about 10 minutes to make your own.
I have a recipe for salted caramel sauce on
my channel which I will have linked in the
information box below.
Make sure your sauce is at room temperature
and add about 1/3 of cup to the buttercream.
Mix for another minute or so until everything
is evenly combined.
Taste test the buttercream and add a little
more salt if necessary.
Take a cupcake, I like to use a pipping nozzle
for this and cut out a small amount.
Fill the cupcake with your salted caramel
sauce and pipe on a generous amount of the
salted caramel buttercream.
If you don’t have a piping bag you can use
a knife to spread over the buttercream.
Drizzle the cupcake with salted caramel sauce
and a sprinkle of flaky sea salt.
Repeat with the remaining cupcakes and serve.
These will stay fresh in an air tight container
at room temperature for up to 3 days – if
you can even make them last that long.
I hope you enjoyed this recipe, thank you
for watching and I’ll see you in my next
video.