Salted Caramel Cupcakes

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The breeze is getting a icy, rain is drizzling and the leaves are turning that beautiful burnt orange colour ready to create a sea of crunchy underfoot tomfoolery, summer is long gone. But nothing screams ‘IT’S AUTUMN YO!’ more than a hefty batch of salted caramel goods. This crazy genius mixture of sweet ‘n’ salty gives ya taste buds an experience like no other. Last winter saw this combo all over Starbucks and a bunch of blogs, mostly in the form of hot bevy’s.  (I tried out truffles, so. good.)

As my way of saying sorry for neglecting you over the past week (moving/organising moving house is time consuming business) I am going to share this bloomin’ brilliant salted caramel cupcake recipe with y’all.

Now off you go and pop on your apron.

First up, here’s what you need:

CUPCAKES…

160g self raising flour – G&W free if that’s how you roll. (1 and 1/4 cups)

3/4 teaspoon of baking powder

1/2 teaspoon of salt (sea salt is the best, I’d say)

200g dark brown sugar (1 cup)

100g granulated sugar (1/2 cup)

115g unsalted butter – room temp! (1/2 cup)

2 large eggs – or 3 small, at room temp

1 teaspoon of vanilla extract

120 ml double cream (1/2 cup)

ICING…

115g salted or unsalted butter (1/2 cup)

200g dark brown sugar (1 cup)

80 ml double cream (1/3 cup)

1/2 teaspoon salt

360g icing sugar – sifted (3 cups)

a little pinch of extra salt and golden edible glitter (optional, but not really…)

After sorting yourself out with a cuppa T, preheat your oven to 170 degrees C/ 370F and pop a bunch of cake cases into a 12 cup cake tin.

Measure out your dry ingredients; flour, baking powder and salt – leave em’ all in a bowl and put to one side.

In your mixing bowl, beat the butter and both sugars together at a medium/fast speed until light ‘n’ fluffy – it takes a wee while but it will get there eventually! Once you’re satisfied, crack on with the eggs and vanilla (see what I did there?) Beat until all is combined.

Slowly add in the dry ingredients, easy does it. It will make a lavely deep brown batter. Scrape down the sides to make sure it’s all involved. Finally, pour in your cream. Make sure you don’t over mix, we don’t want no whipped cream!

scoop into your cases about 2/3 full and slip the tray into the oven for about 20 mins. Once the times up and the washing up is done, check the centres with a toothpick or skewer – if it comes out clean, you’re good to go!

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Whist your babies are cooling, you can get on with your icing.

Melt your butter in a pan – I used a bain marie as it is a more gentle way of melting things and saves getting any burnt bits. Once your butter is melted, add in the sugar and cream. Stir around till you have a lovely looking, deep brown sauce.

Leave to cool for about 15 minutes.

pour into your mixing bowl and gradually add in your sugar and salt. Keep mixing till you get the consistency you desire! Your cakes should be cool by now, so get your piping bag out! Alternatively, if you don’t have some of these, use a knife and swirl it about to create a fancy effect.

Sprinkle some sea salt on top and a leeeetle bit of glitter.

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COORRRRR BLIMEY. One of the tastiest cupcakes to date. Full of flavour and a dreaaamy consistency (cream in sponge is a winner)

Give em to your friends and family (in my case, the radio cronies at Break London!) It’ll make their day. Everyone loves a good snuggle in the form of cake ‘n’ tea!

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