I made the recipe over the weekend. I decided that I hadn’t done a bake along in such a long time to put two recipes to vote this and Biscoff Brownies (recipe coming later in the week) the vote, however, was a 50/50 split so I decided that I would need to make both of them. I posted the ingredients a few days prior to making them so that if anyone wanted too they could bake along as well. I made the recipes I recorded everything I was doing and posted it to my Instagram stories so everyone could bake along with me following the steps that I had done.
For a while, I have wanted to make something super sweet, although I realise running a cake blog means I eat a lot of sweet treats I wanted to make something super super sweet. I remember my mum saying a while ago when I wanted to make these that they would be too sweet so I thought they would be the perfect recipe.
I made the cupcakes in a similar way to my Basic Vanilla Recipe. The main difference is using light brown sugar instead of caster sugar, adding in caramel flavouring and a pinch of salt. The light brown sugar gives the cupcakes a caramelly flavour, but I wanted to add in an extra tsp of caramel just to make them a bit extra. For the buttercream, I made my base, of butter and icing sugar and mixed until it was all incorporated. I then added in the caramel and sea salt and mixed again until the mixture was thick and caramelly. If the mixture Is too thick to pipe then add in a teaspoon of milk one at a time until it is the right consistency.
The cupcake cases I use are AMAZING they are from IcedJems and they come in so many different designs and colours. They are slightly bigger than normal cupcake cases so if you use normal cupcake cases then you might find you have extra batter to make a couple of extra cupcakes (extra cupcakes though who is ever going to complain about that?). They are flat bottomed too which means you don’t need to use a muffin tray you can just put them straight onto a flat baking tray, it is so much easier (I think) to do it this way rather than try and fit cases into muffin holes. The BEST thing though about these cases is that when you open then they turn into little plates, to catch all the crumbs you drop.
I piped the icing on using a 2D Wilton Piping Tip I use this tip just because I love the swirl it creates on top of a cupcake. I have used it in the past on my Nutella CakeandMalteser Truffle Cake. Finally, I loosened the rest of the caramel off in the microwave for 10 seconds and then piped it over the top of the cupcakes and finished with some sprinkles. The easiest way to put the caramel in the microwave is too spoon it into the piping bag and put the piping bag in the microwave.
I used the same caramel flavouring in the buttercream. You can do it slightly differently than the method below and use 450g icing sugar 250g unsalted butter and 150g caramel. If I use this method I usually use Carnations just because it is the only one available in my local supermarket. You can use dulce de leche or any sort of caramel sauce as long as it is thick. I don’t think this recipe would work if you used thin runny caramel. You could try but I think it might just make the buttercream too runny and maybe not as flavoursome.
I used carnations caramel for the decoration on top. I put it in a piping bag and put the piping bag in the microwave for 10 seconds just to loosen it slightly so it is more pipeable. I piped it over the top of the cupcakes and finally added sprinkles. If you don’t want to pipe the caramel you can drizzle it over using a spoon or a fork.
If you would like a step by step video guide on how to make thee cupcakes then check out my Instagram stories where I have saved the videos.
Hints and Tips
The cupcakes may make more than 12 depending on the type of cupcake cases you use.
They will last 2-3 days in an airtight container
I use carnations caramel but you can use any caramel as long as it is thick.
*Some of the links in this post are gifted and some are affiliated*
This recipe will make 12 cupcakes.
For the Cupcakes
175g Light Brown Sugar
175g Unsalted Butter
175g Self-Raising Flour
3 Large Eggs
2tsp Caramel Flavouring (I used Dr Oetker)
1tsp Sea Salt
1tsp Baking Powder
For the Buttercream
500g Icing Sugar
250g Unsalted Butter
1tsp Caramel Flavouring (Again I use Dr Oetker)
1/2 tsp Sea Salt
For the Decoration
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line a muffin tray with 12 cupcake cases and leave to the side.
- In a bowl cream together your butter and sugar until light and fluffy. Add in the self-raising flour, eggs, caramel flavouring, sea salt and baking powder. Mix until all combined and there is no sign of any lumps.
- Spoon the mixture into your cupcake cases and bake in the oven for 15-17 minutes. Or until golden brown and spring back when touched.
- While the cupcakes are cooling make the buttercream, Mix together the icing sugar, butter until thick and creamy; again make sure there are no lumps especially if you are piping as it won’t fit out the nozzle. Add in the caramel and salt and mix again until all combined.
- Once your cupcakes have completely cooled pipe the buttercream onto the cupcakes.
- Spoon the caramel into a piping bag and pop in the microwave for 10 seconds to loosen it up. Pipe it onto the top of the buttercream. You can also drizzle it using a spoon or fork.
- Finally, add some sprinkles.
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