We are starting the week with this super tasty recipe from Chole from The Lovliest Food. Last time Chloe was on the blog she shared with us this amazing Spicy Chicken and Pomegranate Wraps, but today we are talking cake! Now, Kelly H and I are huge cake fans, HUGE. Whether it be a huge slab of cake, flapjack or a beautiful cupcake neither of us can resist. When putting together this post I couldn’t think of a recipe more perfect for any cake lover! I’m off to make a batch of these tasty cakes right now!

Salted Caramel Cupcakes

I’ll pass you over to Chloe…..

These chocolatey, light, fluffy sponge cupcakes have a secret. Not only are they topped with salted caramel icing but, in their centre is a hidden pool of delicious, smooth, sticky caramel! I’ve slightly tweaked The Hummingbird Bakery’s recipe, which never fails to win over even the most reluctant cupcake tasters. Plus they are one of my favourite things to bake (and I bake A LOT!)

Ingredients : (Will make 16)

70g baking margarine (I use Stork)
170g plain flour
250g caster sugar
50g cocoa
1 tbsp baking powder
1/2 tsp salt
210ml milk
2 large eggs
For the icing & filling:
470g icing sugar
200g baking margarine or unsalted butter
397g tin of caramel
Good pinch of salt
Fudge cubes for decoration

Recipe:

STEP 1) Preheat the oven to 170’c and line a muffin tray and a half with paper cupcake cases

STEP 2) To make the chocolate sponge put the butter, flour, sugar, cocoa, baking powder and salt into a large bowl and whisk together to form a crumb-like constancy. In a jug beat together the milk and eggs with a fork then slowly add them to the dry mixture, beating on a medium speed with a hand whisk until you have no lumps and a smooth, glossy mixture.

STEP 3) Pour the mixture into your cupcake cases, filling each one to around two-thirds full then bake them for 20 – 25 minutes or until a skewer comes out clean. When you remove them from the oven leave them to cool completely before filling and icing!

STEP 4) To add the secret salted-caramel filling mix a good pinch of salt or two into your tin of caramel (I find it easier to do this in a separate smaller bowl). Then carefully cut a hole with a sharp knife in the top of each cupcake, which is around 2cm wider and 3cm deep. Keep the cut out piece of sponge, fill the hole with a good teaspoon of the caramel then replace the cut out sponge (you may need to trim a little from it so it fits back in… what a shame!) and press down so the top of the cake is level again.

STEP 5) To make the icing whisk together the butter, icing sugar and whatever caramel you have left over… hopefully at least 2 tbsp, until it’s smooth and fluffy. If it’s too stiff you can add a drop of milk to it. Then spoon and smooth it around the top of each cupcake (to cover the secret filling!) before finishing each one with a sprinkling of little fudge cubes