I have been trying to eat better recently, but the urge to make these gorgeous caramel cupcakes overcame me. I have been using the same cupcake recipe since I was about 5 and have never had any complaints. As a child I remember baking with my lovely Nana in her pretty house called Meadow Cottage. She is everything a Nana should be, she bakes, she knits, she’s loving and gives the best cuddles. My Nana taught me lots of things which I hope to be able to teach my children and grandchildren one day.
I will post a list of the recipe at the bottom of this blog, but for now I am going to run through the process step by step with pictures. Bear with me as I am RUBBISH at taking photographs of food, it’s one of the many things I wish I was better at.
So first of all I took 4 ounces of butter (I use stork) and 4 ounces of soft dark brown sugar, and creamed them together until smooth. I would recommend using a sieve for the sugar so you don’t get lumps of hard sugar like I did. I am not a fan of using an electric whisk I always use a wooden spoon, but whatever works best for you.
Next add 2 medium sized free range eggs. I used our hens eggs so they were nice and fresh. Ideally beat the eggs before adding to the batter.
Once all mixed together add a tablespoon of milk, and a teaspoon of vanilla and mix well.
This is my favourite brand of vanilla, this is something you would want to spend a bit of money on as it makes all the difference.
Next fold in 4 ounces of self-raising flour, until combined.
Now place 12 cupcake cases into a cupcake tin and put the mixture in the cases evenly. This should be about 1 tablespoon in each, however if you have some left over, distribute evenly over the cases.
Now bake for around 12-18 minutes at 180 degrees depending on how full your cases are.
Let the cakes cool and prepare the caramel frosting. (Recipe below)
Using a piping bag and nozzle of your choice pipe the frosting onto the cupcakes. I finished mine off by cutting a Galaxy caramel egg in half and placing on the top, to give it an easter theme.
These cupcakes are very sickly so I added a little bit of sea salt to mine to even out the taste. This is completely optional and up to you, enjoy!
Caramel Cupcake Recipe:
- 4 ounces (115g) of soft dark brown sugar
- 4 ounces (115g) Butter (stork)
- 4 ounces (115g) Self raising flour
- 2 Tablespoons of milk
- 1 Teaspoon of Vanilla extract
- 2 Medium free range eggs.
Pre heat the oven to 180 degrees (350F). Cream together the butter and the sieved sugar. Add the eggs, making sure they are beaten. Once combined add the milk and vanilla. Slowly fold in the sieved flour a bit at a time until the batter is smooth with no lumps. Then put batter into 12 cupcake cases and back for between 12-18 minutes depending on how deep the cases are filled. Stand to cool, until they are cool to touch. In the meantime prepare the caramel icing.
Caramel Icing ingredients:
- 110g butter
- 220g dark brown soft sugar
- 1/4 teaspoon salt (optional)
- 6 tablespoons milk
- 350g sifted icing sugar
Melt the butter in a saucepan, slowly stir in the dark brown soft sugar and the salt if desired. Next bring these to the boil for around 2 minutes making sure it doesn’t burn on the pan. Remove from the heat and add the milk. If you want you can add a dash of vanilla here.
Once the milk has been mixed in return to the heat and boil again. Now let the mixture cool, you can put it in the fridge to speed up this process. Then add in the sieved icing sugar adding more milk or sugar depending on how thick you want it. Ideally if you are going to be piping you want it relatively stiff.
I hope you enjoyed this blog post, it’s different to anything I’ve done before so I would appreciate you’re feedback. If you make these tag me in your pictures so I can see them! if you have any questions please let me know!