Salted Caramel & Chocolate cupcake Recipe For Autumn...

Hello everyone,

Today I baked some Salted caramel chocolate cupcakes for Sam's, brothers girlfriend for a charity bake sale and they turned out to be really quite yummy, so I thought why not share the recipe with you. These cupcakes are perfect for a lunchtime treat or to eat whilst watching the Great British Bake off. These were so simple and easy to make. This recipe also makes 18 cupcakes...

Ingredients 

240g Butter

240g golden caster sugar

4 eggs

210g self raising flour

40g coco powder

Salted Caramel

Icing sugar

Method

1. Begin by adding the butter and golden caster sugar to a bowl and cream together.
2. Once the butter is lighter in colour and lighter in texture, add the four  eggs one by one and whisk again.
3. Now add the flour to the mixture and fold in. 
4. Add the coco powder to the mixture.
5. Pop a a small amount of the chocolate mixture into the cupcake cases and then add a layer of salted caramel and then another teaspoon of chocolate cake mixture on top.
6.  Bake for around 15 minutes at gas mark 6/ 200 degrees c.
7. Once the cakes are bouncy to the touch, leave to rest until they are cool.

For the Decoration

1. Whilst the cakes are cooling, add the icing sugar and butter into the bowl and whisk until light and fluffy..
2.  Now add the remainder of the salted caramel into the buttercream mixture and mix a little more.
3. Pop the buttercream into a piping bag with a star nozzle. I often pop the piping bag over a cup to make a little less messy.
4. I then take the cool cupcakes and pipe a generous layer of salted caramel buttercream on top of the cake.
5. Finally pop a little gold powder into a small sieve and sprinkle a little over the top of the cakes.

I really hope you enjoyed this recipe, they were so fun to make and tasted so so good!! Be sure to tag me in any photos if you decide to make these cupcakes...

Cristy x x