I can’t seem to get enough of salted caramel and chocolate recently, I blame it on my recent trip to Whole Foods and discovering a pot of ready made salted caramel. Then, I went to Cake International and came across the Sugar & Crumbs stand where they sold flavoured icing sugars… any guesses what one of the flavours was?
The flavoured icing sugar is made with all natural flavours and produces great tasting buttercream – plus it makes everything much easier and quicker! I also picked up the Peach Melba flavour so will definitely be trying that out soon, although I do regret only getting those two at the show – I’ve got my eye on a few more so will most definitely be making an order soon.
For the cupcakes (makes 16 cupcakes)
- 125g plain chocolate (would recommend using 70%)
- 165ml whole milk
- 270g caster sugar
- 100g unsalted butter
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 8g cocoa powder
For the salted caramel frosting
- 300g salted caramel flavoured icing sugar (I got mine here)*
- 150g unsalted butter
- Dash of milk
*I had the 250g bag and just added 50g of normal icing sugar
Pre-heat the oven to 160 degrees.
1. In a saucepan, bring the chocolate, milk and half the sugar (135g) to the boil
2. In the meantime, cream together the butter and remaining sugar (135g) until light and fluffy.
3. Beat the eggs in a separate bowl and add to the butter mix, stirring until combined.
4. Sift together flour, baking powder, bicarb and cocoa powder. Add in two batches to the butter mixture, combining well.
5. Slowly pour in the chocolate mixture and stir into the batter, mixing well. Now it’s ready to be split into cases and go in the oven for 18-20 mins, depending on your oven.
6. For the frosting – cream together icing sugar and butter, as it starts to come together add a splash of milk and wait to see if anymore is needed. Too much milk = runny frosting
The flavoured icing sugar was a brilliant ingredient to use – so easy and flavour was great. The only slight niggle I have is that the salt wasn’t particularly strong, but that was easily fixed by adding a bit of sea salt separately.
I finished off the cupcakes with some dulce de leche, to be honest it probably doesn’t need extra but it makes it look more caramel-ly!