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