These cupcakes are probably Gareth's favourite of all the things I make - they are beautifully sweet and salty, and use the majority of a jar of caramel in them, which is never a bad thing!
These are super easy to turn gluten-free, just by swapping the flour, which is what I normally do for Gareth - because cake with a Gaviscon chaser isn't always the most fun.
You could easily tweak this recipe to add additional flavours - why not try adding a chocolate drizzle, or crushed peanuts on top?
Salted Caramel Cupcakes
275g butter, softened
125g caster sugar
125g self raising flour (I normally use gluten free self raising flour for these)
397g Carnation Caramel - this is 1 tin - you will have some leftover for drizzling over ice cream!
2 tbsp sea salt
300g icing sugar
1. Preheat oven to 180°C (160°C Fan or Gas Mark 4). Line your cupcake or muffin tin with cupcake cases.
2. Cream together 125g of butter with the caster sugar until pale and fluffy.
3. Add the eggs, and beat until combined; then fold in the self raising flour.
4. Spoon into cupcake cases, until approximately 3/4 full, and bake for approximately 15 minutes.
5. Pour the caramel into a bowl, and add the sea salt to taste.
6. Beat together the remaining butter (150g) and icing sugar until light and fluffy. Add 3-4 tbsp of salted caramel, and mix well. Put into a piping bag with a star shaped nozzle and set to one side until cupcakes have cooled.
7. Pour the remaining salted caramel into a piping bag - you don't need a piping nozzle for this one.
8. When the cupcakes have cooled, use an apple corer, or knife, to removed a small cylinder from the top of each one. Fill this hole with salted caramel sauce.
9. Pipe rosettes on top of the cupcakes using the salted caramel buttercream, then drizzle with the remaining salted caramel sauce.
As ever, please don't forget to share your pictures of your bakes - I'm @misshelensbakes on Instagram and Twitter, and would love to see what you make!
Miss Helen x