Bakedin Salted Caramel Cupcake Kit, 375 Gram

Directions

Preheat your oven to 180oC/160oC fan/Gas Mark 4. Line your muffin tin with the 6 cupcake cases provided. Empty the granulated sugar & salt (bag 1) into a saucepan with 2 tbsp water. Place onto a medium heat, stirring only occasionally to avoid uneven cooking/burning. When you have an amber coloured caramel, add in 15g butter & stir. Add 50ml milk and stir. Bring to the boil then take off the heat & transfer to a clean bowl to cool. Place the flour, sugars & baking powder (bag 2) into a mixing bowl & add 75g softened butter & 2 eggs. Mix until smooth. Divide the batter evenly between the cupcake cases, making sure not to fill them more than half way. Place into the oven to bake for 20-25 mins until golden. When baked, remove from the oven & whilst still in the tins, place onto a cooling rack to cool completely. To make the buttercream, put the icing sugar (bag 3) in a separate bowl. Give the caramel a quick stir & add 1 tbsp to the icing, along with 75g soft butter & 1 tbsp (15ml) milk/water. Beat until you have a light & fluffy mixture. Cut out an upturned cone shape (the diameter of a 5 pence piece) from the centre of each cake and fill with 1-2 tsps of caramel, leaving a little caramel to decorate the finished cupcakes. Finish by topping with buttercream, using a piping bag or spooning it on. Drizzle the leftover caramel over the top of the cupcakes.

Manufacturer Contact Information

Bakedin, 4-7 Lennox Mall, Lennox Road, Basingstoke, RG224DF