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Wednesday, 4 September 2013

Salted Caramel Cupcakes

Last week we had a very cold day and it left me so excited for all the wonderful colder weather coming our way and I had an urge to bake something inspired by the season. I decided on these cupcakes because something about salted caramel just reminds me of Autumn and Winter. I cheated a little with the caramel sauce because we had a bottle of Starbucks caramel drizzle in the cupboard but if you wanted to make your own of course you could.

For the cakes I used my tried and tested cupcake recipe that never fails me but you could use any recipe or box mix you choose. Just as long as its one you like.

For the icing I wanted something chocolaty so I went with white chocolate butter cream. My recipe (actually stolen from my brother) is really simple and lets you make as much or as little as you like with out having to work out odd measurements.

200g white chocolate
200g butter
200g icing sugar

Very simple, all you do is melt the chocolate, mix the butter and sugar together until smooth and when the chocolate is cool enough mix that in too.

When your cakes have cooled completely all you have to do is ice them. Because I was covering them in caramel I decided to spread the icing on in a very rustic way, which is really just another way of saying I didn't feel like getting the piping bag out! But there is something nice and homemade about messy icing. All that is left to do now is cover your cupcakes with as much or as little caramel as you want, and then just top with your flakes or rocks of sea salt. It is one of my favourite combinations and it will be something I make again and again. Also because of the salt, it makes them not quite as sweet which lets yo maybe have one or two more than you should.



  1. This looks amazing... and yes, perfect for the start of fall! You've made me crave cupcakes now!


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