Salted Caramel Cupcakes

Delicious caramel cupcakes with a fudge and dulce de leche topping!

If you love caramel, then these cupcakes will be heaven for you! Making the most out of salted caramel flavouring, these yummy cupcakes are compromised of a salted caramel cupcake and buttercream, topped with decorative fudge pieces and sweet dulce de leche. The ultimate caramel cupcake recipe for those with a sweet-tooth!

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My Notes:

These cupcakes are so fun to make that I had to share them! I love experimenting with new flavours and cupcakes are the idea place. For this recipe, I adapted the traditional vanilla cupcake recipe I love and added salted caramel flavouring instead. I then added the same flavouring to the buttercream and created a fun swirl and topped with two of my favourites - chopped up vanilla fudge pieces and dulce de leche sauce. You can also try your own combination of toppings such as sprinkles or caramels to make it your own!

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Serves: 15 Cupcakes

Prep Time: 30 Minutes

Cooking Time: 20 Minutes

Allergies: Contains Dairy & Egg

Please note these are only rough nutritional facts and will depend on the specific ingredients used.

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Ingredients:

Cupcake:

6oz/170g Butter/Stork

6oz/170g Caster Sugar

3 Eggs, Beaten

6oz/170g Self-Raising Flour

1 tsp Salted Caramel Flavouring

Icing & Topping:

8oz/225g Icing Sugar

4oz/115g Butter/Stork

1 tsp Salted Caramel Flavouring

3-5 tbsp Dulce De Leche Sauce

45 Mini Fudge Pieces

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Method:

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a muffin tin with 15 cupcake or fairycake cases.

2. To make the cupcakes, cream together the butter and sugar until light and fluffy.

3. Slowly add the beaten eggs and mix until smooth.

4. Add in the sifted flour and carefully fold in.

5. Mix in the salted caramel flavouring.

6. Spoon the cupcake batter into the cases until they are around 2/3 full.

7. Bake in the oven for 20 minutes or until golden brown and springy to touch.

8. Leave to cool fully on a wire cooling rack before icing.

9. To make the buttercream icing, carefully mix together the icing sugar, butter and salted caramel flavouring.

10. Transfer to a piping bag with a large star nozzle (or your choice) and pipe onto each cooled cupcake.

11. Add 3 pieces of mini fudge. Top with the dulce de leche sauce either by drizzling with a spoon or using a piping bag with a small round nozzle.

12. Leave to set and enjoy!

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My Tips:

1. Depending on the type and quality of salted caramel flavouring you use, you may need to use more or less than the recipe dictates. Check as you go along to get the right flavour strength for you.

2. For this recipe, I prefer using smaller fairy cake cases instead of the larger cupcakes cases. This is because I find they are a better size for sharing and eating. However, you can use any case you like, just make sure to adjust the baking time to accommodate.

3. If you don't have dulce de leche sauce, then feel free to use any kind you like including your favourite caramel sauces. You can even leave them plain without a sauce and they will be just as yummy!

4. Likewise, if you don't have mini fudge pieces, you can either chop up larger pieces (like I did) or use something else. Why not try chocolate chips or sprinkles?

5. This recipe makes 15 cupcakes for me, but it's no problem if you want to make more or less - simply adjust the ratio of ingredients to make your desired amount!

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If you do decide to try out my salted caramel cupcake recipe, I'd love to see some pictures! Tag me on instagram @lauras.bakery_ so I can have a look!