Cakes & Cupcakes
Salted Caramel Cupcakes
A beautiful malted caramel cupcake with a salted caramel sauce, French buttercream and a hidden whipped cream centre.
These are one of my favourite cupcakes to make. A delicious malty, caramel sponge gets filled with whipped cream. Then piped with some caramel buttercream and filled with a pool of salted caramel sauce in the middle. Finally finished off with a little buttercream flower, because why not 😊
This recipe is based off my showstopping salted caramel peanut cake.
The recipe
Salted Caramel Cupcakes
Makes 12
adventureswithsugar.com/salted-caramel-cupcakes/
Method
Method: caramel cupcakes
- Preheat the oven and line the tin: Preheat the oven to 180˚ Celsius. Line a 12-hole muffin tin with cupcake liners.
- Combine the dry ingredients: Place the butter, oil, muscovado sugar, golden syrup, self-raising flour, malted milk powder and bicarbonate of soda in a bowl.
- Whisk the wet ingredients: In a separate jug, add in the eggs, milk and vanilla essence. Whisk by hand for about 30 seconds.
- Add half the wet ingredients: Pour half of the wet ingredients into the dry ingredients and mix for about 45 seconds.
- Add the rest of the wet ingredients: Then add in the remaining wet ingredients and mix on medium speed until the batter comes together and becomes voluminous, about 1 minute more. Do not worry if the batter looks slightly curdled.
- Fill the liners and bake: Divide equally between the 12 cases and bake for 18 to 20 minutes, or until a skewer inserted comes out clean.
Method: salted caramel sauce
- Add the sugar to the pot: Place the sugar in a large pot so that the sugar just covers the base of the pot (If the sugar feels too much, I suggest making the caramel in two batches).
- Caramelise the sugar: Heat the sugar until it just turns a deep amber colour. You want it to take on some flavour, so do not let it be too light.
- Add the butter: Remove from the heat and whisk in the butter.
- Add the cream: Then slowly pour in the cream, constantly whisking all the time.
- Return to the heat: Return to the stove for just 20 more seconds and then remove.
- Add the salt: Crush the flaked salt and add it to the caramel sauce.
- Let cool: Set aside to cool.
Method: whipped cream filling
- Whip the cream: Whip the cream to soft peaks.
- Add the caramel: Then add in the caramel sauce and whip until stiff peaks form.
Method: caramel French buttercream
- Make the syrup: Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium-high and bring to a boil.
- Beat the egg yolks: In the meanwhile, put the egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- Pour in the syrup: When the sugar syrup reaches 116˚ Celsius, remove it from the heat. Slowly stream it into the egg yolks, by pouring it down the side of your mixer.
- Mix until cool: Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- Add the butter and vanilla: Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla. Continue mixing until buttercream is smooth and creamy. (about 5 – 6 minutes).
- Add the caramel: Add in the dulce de leche or Caramel Treat and continue to mix until smooth and creamy.
Method: assembly
- Hollow out the cupcakes: Make a hole in the centre of the cupcake, stopping just before you reach the bottom.
- Fill with whipped cream: Pipe some caramel whipped cream into the cupcake, leaving some space at the top for caramel sauce.
- Pipe a dam: Pipe a swirl of buttercream around the cupcake to create a dam.
- Fill with caramel: Fill the dam with a pool of caramel sauce (on top of the whipped cream).
- Repeat: Repeat for all 12 cupcakes.
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