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Salted Caramel Chocolate Cupcakes

Wed, 20 April 2022

Salted Caramel Chocolate Cupcakes

Catherine's Salted Caramel Chocolate Cupcakes in a jar

COOK TIME: 25 - 30 mins
 
RECIPE
 
What you need:
  • 150g/5oz Odlums Self Raising Flour sifted
  • 150g/5oz Caster sugar
  • 150g/5oz Butter
  • ½ tsp Odlums Baking powder
  • 2 TBLS Cocoa powder
  • 3 Eggs beaten
  • (1 tbsp milk if the mixture is too dry)
  • 1 tsp Goodalls Vanilla essence
  • 1can Carnation Caramel
  • 2 tsp Coarse Salt
  • 250ml Cream, Whipped
  • Grated milk chocolate
  • 4 -8 small glass yoghurt pots/jars

How to:

  1. Pre-heat the oven to 180C/350F/Gasmark4, butter and line a 20cm / 8 inch x 30 cm/12inch oblong tin. A small roasting can also be used.
  2. Beat the butter and sugar until light and creamy. Mix in the eggs and sieved flour, baking powder and cocoa until well combined, stir in the vanilla essence, add the milk now if the mixture is too dry.
  3. Pour into the prepared baking tin and place in the pre-heated oven for 25-30 minutes. When baked cool on a wire tray.
  4. Heat the caramel in a saucepan over a low heat, mix in a teaspoon of salt, add a bit more if required. put it into a piping bag (can also be spooned in) and set aside. Put the whipped cream into another piping bag and set aside.
  5. When cold, slice the cake across horizontally. Cut rounds to fit the top of each jar/glass.
  6. Break up remaining cake and use to line base of each jar/glass.
  7. Top with a tablespoon of salted caramel, pipe or spoon cream on top of caramel. Repeat this process if there is more room in the jars.
  8. Finally, put a round of sponge on top and pipe/spoon cream on top . Sprinkle with grated chocolate or extra salt on top.

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