There is something about salted caramel that is sooo good! This little mini cupcakes is perfect for Easter family gatherings. I have used tinned Carnation caramel but Dulche de leche is equally delicious. You can make your own caramel if you like. I made them as mini cupcakes as I often find that large cupcakes can be a little rich with the frosting and all.
Salted caramel cupcakes
24 mini muffins
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup soft light brown sugar
1 ½ tsp baking powder
a pinch of salt
1.4 oz unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/2 tsp vanilla extract
Preheat the oven to 180°C. Line 2 x 12 mini non- stick muffins tin with paper liners.
Put flour, sugar, baking powder, salt and butter in a electric mixer with a paddle attachment.
Beat on low speed until you get a sandy consistency and everything is well combined.
Whisk the egg, vanilla extract and milk together in a separate bowl for a few seconds, then pour into the flour
mixture and continue beating until just incorporated.
Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake for 18-20 minutes, until light golden
and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Salted caramel frosting
1 2/3 cup icing sugar, sifted
3.7 oz butter, softened
1/4 cup + 1 tbsp whole milk
2 oz dulche de leche or tinned caramel
A pinch of seasalt flakes
Decoration
2 oz Dulche de leche or tinned caramel to drizzle over the frosting
Using a elelctric mixer or a food processor with paddle attatchment, gradually mix the icing sugar and the butter
together on low speed until combined without any lumps of butter. Add the milk in two batches, then the sea salt and the dulche de leche or caramel. Turn up the speed and beat until light and fluffy.
Use a piping bag with your choice of tip and decorate the cupcakes when cold. Drizzle some caramel over the top
and finish with a little sea salt.
24 mini muffins
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup soft light brown sugar
1 ½ tsp baking powder
a pinch of salt
1.4 oz unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/2 tsp vanilla extract
Preheat the oven to 180°C. Line 2 x 12 mini non- stick muffins tin with paper liners.
Put flour, sugar, baking powder, salt and butter in a electric mixer with a paddle attachment.
Beat on low speed until you get a sandy consistency and everything is well combined.
Whisk the egg, vanilla extract and milk together in a separate bowl for a few seconds, then pour into the flour
mixture and continue beating until just incorporated.
Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake for 18-20 minutes, until light golden
and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Salted caramel frosting
1 2/3 cup icing sugar, sifted
3.7 oz butter, softened
1/4 cup + 1 tbsp whole milk
2 oz dulche de leche or tinned caramel
A pinch of seasalt flakes
Decoration
2 oz Dulche de leche or tinned caramel to drizzle over the frosting
Using a elelctric mixer or a food processor with paddle attatchment, gradually mix the icing sugar and the butter
together on low speed until combined without any lumps of butter. Add the milk in two batches, then the sea salt and the dulche de leche or caramel. Turn up the speed and beat until light and fluffy.
Use a piping bag with your choice of tip and decorate the cupcakes when cold. Drizzle some caramel over the top
and finish with a little sea salt.
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