Salted Caramel Cupcakes

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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

Chocolate Buttercream

  • 140g icing sugar
  • 75g unsalted butter
  • 2 tablespoons of cocoa powder mixed to paste with a little hot water

 

  1. Cream together the butter and sugar. When it’s light and fluffy add the vanilla extract.
  2. Beat the eggs and add a bit at a time, mixing well after every addition.
  3. Sieve the flour into the mixture and fold in gently with a metal spoon.
  4. Place the mixture into 12 paper cases and bake for 15 – 20 minutes at 160 degrees Celsius.
  5. 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.
  6. 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.
  7. Once mixed, fill a piping bag with the buttercream and pipe in swirls starting from the centre of the cake and moving out.
  8. Decorate as desired.

 

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