I haven’t had the chance to bake properly in a while, so when the opportunity presented itself one Sunday afternoon I donned my apron and jumped to it. In the cupboard I had a packet of Dr Otker Surprise Inside Cupcake Centres Salted Caramel, which I’d been dying to try out as caramel is one of my favourite flavours.
I decided to bake some simple vanilla cupcakes with a salted caramel centre and chocolate buttercream. The Dr Otker cupcake centre was really easy to use and added a delicious gooey caramel flavour. Here’s the recipe so you can try it yourself!
Vanilla Cupcakes (makes 12)
- 4oz caster sugar
- 4oz unsalted butter/margarine
- 4oz self-raising flour
- 1 tsp vanilla extract
- 2 eggs
- 140g icing sugar
- 75g unsalted butter
- 2 tablespoons of cocoa powder mixed to paste with a little hot water
- Cream together the butter and sugar. When it’s light and fluffy add the vanilla extract.
- Beat the eggs and add a bit at a time, mixing well after every addition.
- Sieve the flour into the mixture and fold in gently with a metal spoon.
- Place the mixture into 12 paper cases and bake for 15 – 20 minutes at 160 degrees Celsius.
- Fill the cupcakes with the salted caramel by pushing the nozzle into the centre and squeezing gently. Do this when the cupcakes are still warm.
- To make the buttercream beat the butter until it’s soft, then sieve in the icing sugar bit by bit along with the cocoa paste.
- Once mixed, fill a piping bag with the buttercream and pipe in swirls starting from the centre of the cake and moving out.
- Decorate as desired.