My love of all things salted caramel has led me to attempt to make some cupcakes in the same theme and they turned out pretty well. The cakes are light enough not to be sickly, while the subtle splodge of salted caramel in the icing gives just the right amount of the heavenly stuff.
1 teaspoon vanilla essence
100g caster sugar
100g dark brown sugar
200g plain flour
1 teaspoon baking powder
For the icing:
500g icing sugar
100ml double cream
For the caramel
200g ungranulated brown sugar
150ml double cream
1 teaspoon of salt
Between three and six tablespoons of water
How to make:
- First make the caramel sauce by dissolving the un-granulated sugar on a low heat in the water. Three tablespoons should be enough but if it’s not dissolving add a few more.
- As soon as it’s all mixed in turn the heat up and boil until the mixture turns a darker brown, this should take around three minutes and don’t leave it any longer as you may burn it altogether.
- Next splash in the cream and make sure everything’s mixed, turn the heat off and set aside.
- Preheat the oven to 180 (fan oven) and get a tray ready filled with cake cases and now get ready to start on the cakes.
- Mix the sugars and butter by hand (five minutes) or by electric mixer (three minutes) until it’s very light and fluffy. You’re aiming for it to double in size before you mix in the vanilla essence and eggs.
- Next sieve the dry ingredients and fold in with a metal spoon until everything’s incorporated. Add in three tablespoons of the caramel sauce and pour the mixture into the cake cases until each one is three-quarters full.
- Give the tray several hard bangs on a flat surface and stick it in the oven for 20 minutes.
- Keep an eye on the cakes and if they look light they’re getting a bit dark take them out.
- Make the icing by mixing the sugar and icing with a little bit of water and beat away until it’s smooth. It’s very boring and time-consuming but if you want the icing to be light and fluffy then persevere, or ask a willing friend to help out.
- Once it’s done, swirl in the caramel and dollop on top of the cakes in whatever style takes your fancy.
- If you’re feeling very cakey you could go to the effort of piping on the mixture with a star-shaped end, or you could (as I’ve done) just swirl it around with a spatula.