Why have a little bit of salted caramel when you can have a lot? This recipe for Salted Caramel Cupcakes have, dark muscovado sugar in the sponge for a treacly flavour, a puddle of salted caramel in the middle, a salted caramel frosting, mini caramel Stroopwafels biscuits and all finished with another drizzle of salted caramel. Over the top? Absolutely!
I made them in some mini cupcake cases as thought that doing them full-sized would be far too rich and sweet, I used cases sized 5 x 6 x 4.7 cm, like these cases, if you’re feeling wild, you can double the mixture to use regular sized cupcake cases.
I used the brilliant John Whaite’s salted caramel recipe, it’s a dry method where you used icing sugar instead of caster sugar, meaning it can withstand some stirring without going granulated liked a normal caramel. Resulting in a really easy recipe for this luxurious caramel which is used in the frosting, decoration and more importantly used to make a delicious melting middle.
When the cakes are cool, carefully cut a cake plug out of the middle, filling it up with plenty of salted caramel, replacing the cutout cake plug on top. The frosting will cover up the top as a bit messy, but the caramel will seep into the sponge making it even more delicious!Print
Makes 6 small cupcakes
For Salted Caramel
- 150g Icing Sugar
- 125ml Double Cream
- 25g Unsalted Butter
- A Good Pinch of Fine Table Salt
For Brown Sugar Sponge
- 87.5g Unsalted Butter, softened
- 87.5g Dark Muscovado Sugar
- 1 Large Free Range Egg
- 87.5g Self Raising Flour
- 1tbsp Whole Milk
For Salted Caramel Frosting
- 75g Unsalted Butter, softened
- 175g Icing Sugar
- 50g Salted Caramel (made from above recipe)
- Homemade Salted Caramel
- 6 Mini Stroopwafels Biscuit
- Make the salted caramel first. In a medium saucepan, over medium heat, sprinkle a layer of the icing sugar (not using it all, just a couple of tablespoons worth), when you start seeing the sugar melting to a liquid through the surface, sprinkle on more icing sugar. If starts to smoke a little, lift the pan off the heat and then return it. Continue until all the sugar is melted, giving it a slight stir.
- Reduce the heat to low, whilst stirring add the cream a drop at a time as will spit and will seize if you add all at once. When all the cream has been added, stir in the butter and the salt, stir until the butter has melted. Pour into a bowl and cool until needed.
- Make the cupcakes. Oven to 180C, in a bowl, whisk the butter and sugar until fluffy and pale. If your sugar has lumps it will mean the cakes will have treacly pockets in the cake, not necessarily a bad thing. Beat in the egg until incorporated then the flour and milk, until you have a batter. Spoon the mixture into baking cases, evenly across the cases. Place on a tray and bake for 12-15 minutes until a skewer comes out clean. Leave to cool completely before decorating.
- Make the frosting. In a bowl, beat the butter until soft, whisk in the icing sugar. It will be crumbly and dry, then add the cooled caramel and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag until decorating.
- To decorate, using a sharp knife, cut a plug out of the middle of the cooled cakes, filling the middle with salted caramel and then replacing the cake to seal the caramel. Repeat on all the cakes and place the leftover caramel into a piping bag. Cut a wide nozzle off the frosting piping bag, topping each cake with a frosting dome. Stand a Stroopwafel into each of the frostings. Drizzle with the remaining caramel and enjoy!
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Cupcakes, Salted Caramel
- Method: Baking
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