Salted caramel is a lot of peoples favourite and in cupcake form it tastes amazing. We’re giving you a great sponge recipe combined with our homemade salted caramel, which is also great to have on it’s own or used as a sauce.
There are three different types of caramel you can make…
- Wet Caramel
- Dry Caramel
- Hard Caramel
The one we’re making is a wet caramel, which is perfect for dripping on a cake, as a filling for cupcakes or brownies and for a lush caramel sauce.
Ingredients (makes 12 cupcakes)
- 130g self raising flour
- 130g margarine (I find stork the best)
- 2 large free range eggs
- 65g caster sugar
- 65g light brown sugar
- 120ml double cream
- 1/2tsp vanilla paste
- 110g caster sugar
- 60ml water
- 1tsp salt (we love pink Himalayan salt the best for our salted caramel)
- Firstly the caramel. Make sure all of your ingredients are weighed out and ready as you want to work quickly when making the caramel.
- Lightly mix together the cream and vanilla and put to the side.
- In a deep pan put the sugar and water, place on a medium heat and cook until it’s amber in colour. DO NOT STIR! If you stir it’ll crystallise, which will leave big lumps of sugar in your caramel. It’s important to just leave it to cook slow and steady.
- When it’s becomes amber in colour and is bubbling quite vigorously, take it off the heat and add your cream mix. It will steam a lot and bubble up so be extra carful. As you add, stir well until all combined. You should end up with a beautifully smooth, golden caramel. Finally you can add your salt and mix in. If when you add the cream the sugar crystallises, put it back on a medium heat and stir constantly until all the sugar has melted, then leave to cool.
- Leave to cool completely before using. Your caramel will keep in the fridge for up to two weeks.
- Whilst your caramel is cooling, make your sponge. Preheat your oven to 170 degrees and line a 12 hole cupcake tray with cases.
- In a stand mixer put the flour, marg, eggs and sugars. Beat for 3-4 minutes until pale and thick.
- Spoon evenly into your cupcake cases, you can use a piping bag or spoons for this.
- Now to add the salted caramel. Put a tablespoon of caramel on the top of each cupcake and ripple it in, this will give a lush sticky caramel top and gooey caramel inside to your sponge.
- Bake for 20-25 minutes, until golden and they spring back when you press the top.
- I love to eat them as they are still slightly warm. But you can add buttercream or a ganache on top, or serve warm with custard, perfect!