These salted caramel cupcakes are the bomb!!!
The reason there is only one salted caramel cupcake in these photos is the rest were eaten! 23 cupcakes were demolished and this lone cupcake was confiscated and hidden from the family! It’s a tough measure to take but if I hadn’t hidden it there would have been nothing to share with readers.
So what makes this salted caramel cupcake better than the rest??? We have four layers of caramel in one little ol cupcake.
“Too much caramel??” I hear you ask.
These are amazing! Even my none sweet eating family devoured them.
It’s a long recipe but the results are worth the effort. I use the salted caramel sauce on so many desserts. There is just about always a jar in my fridge for emergencies! When the caramel sauce is refrigerated it becomes a toffee but simply heating it in the microwave brings it back to a delicious, hot, pourable caramel.
- 190gm butter
- 150gm white chocolate
- 1 cups dark brown sugar firmly packed
- 1/3 cup golden syrup
- 1 cup milk
- 2 1/2 cups plain flour
- 1 1/2 tsp baking powder
- 2 eggs
- 24 Jersey Caramel lollies
- Salted Caramel Sauce
- 1 cup dark brown sugar
- 250 ml pouring cream
- 1 1/2 tsp salt
- 40gm salted butter
- Salted Caramel Frosting
- 300gm Philadelphia cream cheese
- 300gm salted caramel sauce (cooled)
- 1 1/2 cups icing sugar
- 12 Jersey caramels cut in half
- Remaining salted caramel sauce
- Pre heat oven to 170 degrees.
- Place cupcake liners in tray.
- In a large saucepan combine butter, chocolate, golden syrup and sugar over the heat until melted and combined. Ensure the sugar is dissolved.
- Remove from the heat. Add the milk, stir and allow to cool for 10mins.
- Stir through the flour.
- Add the eggs and mix until combined.
- Fill 24 cupcake liners evenly.
- Drop in one jersey caramel lolly and bake until cooked through and golden.
- In a saucepan heat the cream, butter, salt and dark brown sugar until the sugar has dissolved.
- Increase the heat to high and boil the mixture whilst stirring constantly.
- Continue to boil and stir until the mixture has reduced. This will take about 5 minutes.
- To test if the sauce is ready drop some of the syrup onto the bench. If it cools to a gel consistency the sauce has reduced sufficiently.
- Place the cream cheese in a mixer and beat until soft.
- Beat the icing though the cream cheese mixture.
- Add 300gm of the cooled caramel sauce to the mixer slowly. Continue to mix until combined. It doesn’t matter if there are still flecks of caramel through the frosting.
- Place the frosting into a piping bag with a large enough nozzle to allow for the flecks of caramel.
- Place the piping bag in the fridge for 1/2 -1hour to achieve a good piping consistency.
- Pipe the caramel frosting onto the cooled cupcakes.
- When it’s time to serve the cupcakes put the remainder of the caramel sauce in the microwave and heat for one minute, until just warm and pourable.
- Serve the caramel sauce with the cupcakes and reserved Jersey caramels.
The poor little cupcake looks lonely on it’s pedestal for one. Hehe, but it didn’t last long after the photo was taken (insert evil laugh)!
I wish I could lick the spoon again, but alas this dessert is now no more! I have always been a caramel fan above chocolate, strawberry or vanilla, but the salted caramel trend is one I have embraced whole heartedly. What is your favourite dessert flavor. Would you go to so much trouble, as four layers of salted caramel??