Frugally Ever After: Salted Caramel Cupcakes

Cupcake FinishedWhat’s life without a little sweet treat every now and then?  I might have been treating us all with a little too much sweetness of late…BUT here’s another lovely recipe and an idea for The Big V.  I’ve been trying to watch the cals this year and, to be honest, I’m missing baking something chronic!  So, with Mr J’s Birthday at the start of the month, I took this as perfect timing to try a new recipe – inspired by old-fashioned movie dates, teamed with a love of a good cupcake! I give you…Salted Caramel Cupcakes!

The sponge is a basic recipe I use for all my cupcakes and cakes.  It’s light, fluffy and easy to add to – not to mention the use of simple ingredients makes them relatively cheap as well.  For this recipe,  I’ve used tinned caramel and added my own rock salt for a really nice, contrasting tang; you can of course make your own caramel too, but tinned caramel is sold in most large supermarkets costing £1.59 for one tub.  These are a great twist on the old caramel popcorn taste – so I’ve tied them in with the idea of a stay-in movie date!  Fancy giving them a go??

Ingredients (to make 12)

For the Sponge:

280g Golden Caster Sugar

240g Self Raising Flour

80g Soft Salted Butter

1 tsp Natural Vanilla Extract

240g Semi Skimmed Milk

2 Large Eggs

Pinch of Salt (optional)

Approximate 100g Tinned Caramel

For the Frosting:

500g Icing Sugar

140g Soft Salted Butter

Approx 35-40g Tinned Caramel

25ml Semi Skimmed Milk

Pinch of Salt

(Remaining Tinned Caramel for drizzling)

Method

Preheat an oven to 160 C (approximately 150 C for a fan) and line a 12-hole muffin tin with cases.

In a mixing bowl, using a food mixer, whisk the sugar, flour, pinch of salt and butter, until combined into a breadcrumb consistency.

Cupcakes CollageIn a separate bowl, mix the eggs, milk and vanilla extract and pour, slowly, into the dry mix.  Mix until combined and smooth.

Using a scoop or deep spoon, fill each cupcake case about 1 third full.  Then spoon about a teaspoon of the tinned caramel into each case, finishing by filling the cases with the rest of the cake mix.  The cases should be about 2/3 full.  Pop in the oven for 15-18 mins, remove when the cakes are golden brown and springy to touch.  Oh, and they pass the knife test! Leave to cool on a cooling rack.

To make the frosting, use the food mixer to beat the icing sugar and butter together until sandy-textured with no big lumps.  In a jug, mix the milk and tinned caramel and slowly add to the icing mixture, combining until the icing is creamy but can stand stiff in peaks.

Once the cakes have cooled, use a piping bag and medium nozzle to pipe the icing on each cake.  Using a smaller, writing nozzle, pour the remaining tinned caramel into a separate bag and drizzle lightly over each cake – don’t be too precious about this, perfection isn’t necessary!  Finish by sprinkling with a little salt (rock salt adds a wonderful crunch).

Serve in retro candystripe tubs with a choice of your all time favourite movies!!  Snuggle on the sofa and eat to your heart’s content!  This Frugal Valentines Day, it really is the little things!

Stay Peachy x

2 thoughts on “Frugally Ever After: Salted Caramel Cupcakes

  1. Natalie

    Mmmm, I do love a good cupcake. And salted caramel is my all-time favourite flavour. Instead of rock salt, may I recommend Maldon – it’s flaky salt crystals and gives the most wonderful flavour (and you need very little, a box lasts forever – which is good as it’s not that cheap – and as I type this, I realise it’s possibly not in keeping with frugality… I’m going to stop now…)

    Reply

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