Coffee and Salted Caramel Cupcakes

@crumbs_and_vanilla on Instagram, Pinterest & Twitter

Deliciously balanced flavours make this cupcake a real winner. Complete with a gooy salted caramel centre, these cakes will prove to be a hit!

Cupcake Mixture;

140g (3 ½ cups) Caster Sugar

140g (3 ½ cups) Softened Butter

3 large eggs

140g (3 ½ cups) self raising flour

50g (3 tbsp) cocoa powder

2 tbsp instant coffee mixed with 1 tbsp water

§ Pre heat the oven to 170C/ 340F

§ Cream the butter and sugar until smooth

§ Add the eggs one at a time to prevent the mixture separating

§ Sift in the flour and cocoa powder in two stages and fold into the mixture

§ Add the coffee into the batter and combine well

§ Line a cupcake tray with muffin cases and spoon the mixture equally between the cases (about 2 tbsp in each)

§ Bake for 15–17 mins

§ Remove the cupcakes immediately from the tray and leave to cool

Salted Caramel;

200g (1 cup) Caster Sugar

90g (1/4 cup) Salted Butter

120ml Double Cream

1 tsp Salt

Please be very careful as this mixture gets very hot

§ Heat the sugar over medium/low heat, stirring continuously until it has melted into a brown liquid. Be careful not to let it burn

§ Add the butter & stir until melted

§ Slowly drizzle in the double cream. Be VERY careful as the mixture will bubble quickly

§ Allow to bubble for 1 min

§ Remove the pan from the heat and add salt

§ I like to pour the caramel into a sauce bottle. This makes decorating the cake easier but you could use any heat proof container.

§ Allow to cool while making the buttercream

Buttercream;

250g (1 cup + 2 tbsp) unsalted butter (at room temperature)

600g (4 cups) sifted icing sugar/confectioners sugar

2 tbsp milk

choice of food colouring

§ Beat the butter for at least 5 mins (this makes the butter a lovely pale colour)

§ Add the icing sugar in two stages, beating the mixture for at least 5 mins between

§ Add the milk in very small amounts until the consistency of the buttercream is spreadable.

§ Add your choice of food colouring and beat until the buttercream is a consistant colour

§ Take each cupcake and, using a teaspoon, remove a small amount of sponge from the centre.

§ Fill with the cooled salted caramel and pipe the buttercream onto the top.