Baking · serves 2

Salted Caramel Cupcakes

Caramel folded into the frosting so it stays soft. Salt at the end, not in the mix.

55 min A proper cook Vegetarian

Ingredients

  • 220g plain flour
  • 180g caster sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 180ml milk
  • 1 tsp apple cider vinegar
  • 90ml sunflower oil
  • 2 tsp vanilla extract
  • Caramel: 200g sugar, 90g butter, 120ml cream
  • Frosting: 200g butter, 350g icing sugar
  • Flaky salt

Method

  1. Milk and vinegar, 5 minutes.
  2. Sift flour, sugar, baking powder and salt, then add soured milk, oil and vanilla.
  3. Cases three-quarters full. 180°C for 20 minutes. Cool.
  4. Caramel: melt the sugar to dark amber without stirring, then butter, then cream. Cool fully — warm caramel liquefies buttercream.
  5. Beat butter and icing sugar pale, then fold in half the caramel.
  6. Pipe, drizzle the rest of the caramel over, and finish with flaky salt.

Questions people ask about Salted Caramel Cupcakes

How long does Salted Caramel Cupcakes take?

About 55 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Salted Caramel Cupcakes?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Salted Caramel Cupcakes ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Salted Caramel Cupcakes vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Salted Caramel Cupcakes?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Salted Caramel Cupcakes?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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