These cupcakes were absolutely delicious and super easy (as long as you leave out the spun sugar fanciness to go on top, I gave up on that part)!
Scroll down for the recipe if you fancy making them yourself but here are a few photos for you to drool over as I was practising my food photography on them with some of my new CBL backdrops and a couple of little helpers...
Salted Caramel Cupcake recipe
Ingredients:
175g unsalted butter, softened
100g caster sugar
100g Dulche de leche
3 eggs, beaten
1 tsp vanilla extract
175g plain flour
3tsp baking powder
large pinch salt
2-3tbsp milk
75g dark chocolate chips
For the icing:
150g Dulche de leche
75ml double cream
large pinch salt
200g unsalted butter
150g icing sugar, sifted
12 paper cupcake cases
large piping bag
large star shaped nozzle
Method:
Preheat the oven to 180oC
Cream together the butter and sugar until pale. Stir in the Dulche de leche and gradually add the beaten eggs, mixing well. Add the vanilla and mix again. Sift in the flour, baking powder and salt and mix along with the milk until smooth. Mix in the chocolate chips.
Divide the mixture between the paper cases until they're 2/3rds full. Bake in the middle of the pre-heated oven for 20 minutes or until well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
To make the icing:
Beat the butter until light & fluffy, add the Dulche de leche and double cream and mix, add the icing sugar and beat again until smooth. Fill the piping bag with the icing and piped swirls onto each cupcake.
Enjoy!
