Salted Caramel Cupcakes Recipes

SALTED CARAMEL CUPCAKES

Steps:

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
• To make the cupcakes, mix together the butter and light brown sugar, ideally using an electric mixer, until fluffy
• Add the eggs and vanilla extract, and whisk well
• Then gently whisk in the self raising flour
• Divide the mixture between the 12 cupcake cases
• Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely on a cooling rack
• Use a cupcake corer or a knife to make a hole in the middle of each cupcake
• Fill the holes with the salted caramel sauce. You can do this using a spoon or put the sauce into a small piping bag, snip the end off and pipe it in
• Make the buttercream by mixing together the butter and icing sugar, then add the salted caramel flavouring and milk, and mix until smooth. You can do this by hand or for best results use an electric mixer
• Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
• Sprinkle the fudge over the top
• Drizzle over the salted caramel sauce, using either a piping bag or a spoon
• Store in an airtight container in a cool place, eat leftovers within 3 days

ULTIMATE SALTED CARAMEL CUPCAKES

Steps:

• Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
• Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved out cupcake piece. Set aside and make the salted caramel frosting.
• In a medium-sized saucepan, placed over medium-heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in remaining confectioners' sugar and beat smooth, then increase speed to medium and beat for 5 full minutes. Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.
• Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.

SALTED CARAMEL CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color., Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes.

SALTED CARAMEL CUPCAKE

Steps:

• Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
• Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
• In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
• Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.
• Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.

CHOCOLATE SALTED CARAMEL CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
• Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl. In a small pot over low heat warm up 1 cup water, the butter and espresso. Do not boil! Just melt the butter. Set aside to cool.
• Combine the buttermilk, eggs and coffee mixture in a second bowl. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
• Scoop the batter into the cupcake liners and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool.
• For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. Take off the heat. Add the coffee liqueur if using and mix.
• To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes. Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes. Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream. Pipe the buttercream directly on top of the cupcakes. Garnish as you please.
• Slowly heat the cream in a small pot over low heat.
• While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid. Continue to add the remainder of the sugar in one-third increments. Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color.
• Turn off the heat and add the hot cream very slowly in increments while stirring. Be very careful to not burn yourself! Caramel is ready once the cream and caramel are smooth. Transfer to a bowl for cooling. Allow 1 hour to cool at room temperature.
• Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments. Once the buttercream is smooth it is ready to be used.

SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
• Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
• To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
• In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
• Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

SALTED CARAMEL CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
• Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
• Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
• Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
• In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
• Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
• To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
• Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.