Salted Caramel Cupcakes

Every time I bring Salted Caramel Cupcakes to office parties, they vanish before anything else! Their perfect balance of sweet caramel and a hint of sea salt makes them a favorite. It’s the treat that everyone secretly hopes I’ll bake for every event.

INGREDIENTS:

For the Sponge:
175g Butter or baking spread
175g Light brown sugar
3 Large eggs
1 tsp Vanilla extract
175g Self-raising flour
For the Buttercream:
200g Butter
400g Icing sugar
2 tsp Salted caramel flavoring
1 tbsp Milk
For the Filling and Decoration:
200g Salted caramel sauce
75g Salted caramel fudge, chopped (optional)

DIRECTIONS:

Preheat the oven to 160°C Fan/180°C/350°F/Gas Mark 4 and line a cupcake tin with cupcake cases.
Cream together the butter and light brown sugar until fluffy using an electric mixer. Add the eggs and vanilla extract, whisking thoroughly. Gradually fold in the self-raising flour.
Divide the batter evenly among the 12 cupcake cases and bake for 20-25 minutes until golden brown and a skewer comes out clean. Let them cool completely on a wire rack.
Using a cupcake corer or knife, create a hole in the center of each cupcake and fill it with salted caramel sauce.
For the buttercream, combine the butter and icing sugar, then add the salted caramel flavoring and milk until smooth.
Pipe or spread the buttercream onto each cupcake, sprinkle with chopped fudge, and drizzle over more salted caramel sauce.
Store the cupcakes in an airtight container in a cool place and enjoy within 3 days.