Description
Indulgent salted caramel cupcakes whisper sweet sophistication with rich chocolate base and silky caramel frosting. Irresistible layers of flavor promise pure dessert bliss for discerning palates.
Ingredients
Scale
Main Ingredients:
- 175 grams (6.2 ounces) Butter, softened
- 175 grams (6.2 ounces) Light brown sugar
- 3 Large eggs
- 175 grams (6.2 ounces) Self-raising flour
Secondary Ingredients:
- 1 teaspoon Vanilla extract
- 1 teaspoon Sea salt
Flavoring and Topping Ingredients:
- 200 grams (7.1 ounces) Sugar
- 90 grams (3.2 ounces) Butter
- 120 milliliters (4 fluid ounces) Heavy cream
- 200 grams (7.1 ounces) Butter, softened
- 400 grams (14.1 ounces) Icing sugar
- 2 teaspoons Salted caramel flavouring
- 1 tablespoon Milk
Instructions
- Prepare a clean workspace and gather all necessary baking equipment and ingredients.
- Position oven rack in the center and preheat to 160°C (320°F), ensuring even temperature distribution.
- Cream room-temperature butter and sugar in a large mixing bowl until the mixture becomes pale and significantly increases in volume.
- Incorporate eggs individually, thoroughly mixing after each addition to maintain a smooth, homogeneous batter.
- Gently fold vanilla extract and flour into the mixture, being careful not to overmix and preserve the batter’s delicate texture.
- Line a cupcake tray with paper liners and evenly distribute the batter, filling each approximately two-thirds full.
- Bake for 20-25 minutes, rotating the tray halfway through to ensure uniform browning, until a toothpick inserted comes out clean.
- Remove cupcakes and allow them to cool completely on a wire rack.
- For caramel sauce, melt granulated sugar in a heavy-bottomed saucepan over medium heat, stirring consistently to prevent burning.
- Once sugar turns a rich amber color, carefully introduce butter and stir until fully incorporated.
- Slowly stream in heavy cream while continuously whisking to create a smooth, glossy caramel.
- Remove from heat, sprinkle sea salt, and let the sauce cool to room temperature.
- Whip butter in a clean bowl until light and creamy for the buttercream.
- Gradually add icing sugar and salted caramel flavoring, beating until the mixture becomes silky and uniform.
- Adjust buttercream consistency with milk if needed, ensuring a spreadable texture.
- Using a cupcake corer or small knife, create a cavity in each cooled cupcake.
- Fill the cores generously with prepared salted caramel sauce.
- Pipe or spread buttercream smoothly over each cupcake.
- Drizzle additional caramel sauce in an artistic pattern across the frosted cupcakes.
- Finish by sprinkling a delicate pinch of sea salt or adding decorative garnishes as desired.
Notes
- Achieve the perfect cupcake texture by ensuring all ingredients are at room temperature before mixing, which helps create a smooth, even batter.
- Prevent caramel sauce from burning by using a light-colored saucepan and watching the sugar closely, stirring gently until it reaches a rich amber color.
- Create gluten-free version by substituting regular flour with a high-quality gluten-free flour blend, maintaining the same measurements and mixing technique.
- Reduce sweetness by cutting back on sugar in the buttercream and using dark caramel sauce, which offers a more complex, less sugary flavor profile.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 34g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg