I’m not one of those people who live and breathe cupcakes, but once in a while they’re a fun little treat to have! This was my first attempt with a lot of or trial and error but it ended up tasting really good and the gooey centre worked too!
This cupcake recipe serves 12, or one person if you’re really into cupcakes! Similar to my previous post, I haven’t been able to use exact measurements but the approximations should be okay if you want to try this recipe for yourself.
For the cupcakes you will need:
- 1/2 cup butter
- 3/4 cup plain sugar
- 2 tsp bicarbonate soda/baking powder
- 2 eggs
- 1 1/2 cups plain flour
- 1/2 cup semi-skimmed milk
- 1/2 cup single cream
- 20g melted sea salt chocolate
- 1 tsp vanilla extract
Preheat the oven to 180 degrees. Cream together the butter and sugar, then add flour and the other ingredients, steadily whisking throughout until you have a standard cupcake batter consistency. The cupcakes will not taste of chocolate but it’ll add a slight sweet-salty taste to them. Evenly distribute the batter into 12 cupcakes cases and bake in the oven for about 20 minutes.
Remove from the oven and allow to cool.
For the salted caramel sauce:
- 1/3 cup water
- 1 1/4 cup plain sugar
- 2 tbsp demerara sugar
- 1/4 cup unsalted butter
- 1/3 cup single cream
- 1 tsp salt
- 1 tsp vanilla extract
Mix the sugar and water in a saucepan and heat until the sugar has melted/the mixture is bubbling. This should take around five minutes on a medium heat. Then, remove from the heat and mix in the other ingredients. The sauce will be quite runny at this stage but as it cools it’ll thicken. To speed this up you can put it in the fridge for about 15 minutes.
Now that you have made the two separate components, you’ll need to put them together! Cut a fairly narrow 1cm deep hole in the cupcakes. To put some sauce into the cupcakes you can use a small spoon or you can use a syringe (don’t be scared). I found a Nurofen syringe so I sucked up some sauce in that and put it into the cupcake holes. I then let this stand for a few minutes.
Some sauce will remain so you can mix as much icing sugar in that as necessary and spread this on top of your cupcakes. For decoration you can put sea salt chocolate shavings and colourful strand decorations too! And there you have your own salted caramel cupcakes!