Salted Caramel Cupcakes

Salted Caramel Cupcake

Salted Caramel Cupcakes Recipe


110g Butter, softened

110g Soft Light Brown Sugar

1 Teaspoon Vanilla Extract

2 Medium Eggs, beaten

110g Self-Raising Flour

Pre heat the oven to 160c and prepare a 12 hole muffin tin with your cupcake cases.

Beat all the ingredients together for about 1 minute until well combined (but don’t overbeat.)

Divide the mixture between the 12 cupcake cases and bake for about 20 minutes, until firm and golden brown.

To make Salted Caramel buttercream to top the cupcakes

2 Tablespoons Salted Caramel (ready made or see below to make)

250g Icing Sugar

150g Butter, slightly softened

Beat the icing sugar and butter together until smooth and creamy then add the salted caramel.


Salted Caramel Cream Cheese Frosting

Add 2 tablespoons of Salted Caramel to:-

100g Cream Cheese

50g Butter, slightly softened

250g Icing Sugar

To make Salted Caramel

100g Butter

150ml Double Cream

200g Soft Brown Sugar

1 Teaspoon Lemon Juice

1 Teaspoon Sea Salt

Add all the ingredients to a pan and heat until dissolved / melted. Then bring the ingredients to boil and simmer until it thickens.

You are what you eat so eat something sweet!

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Vanilla Rose Cupcakes

Vanilla Rose Cupcakes – Vanilla sponge with Rose Flavour Buttercream and sugar roses to top. Perfect for a Mother’s Day treat…

The recipe will give 10 – 12 cupcakes which are lovely for an afternoon tea – just right for mum on Mother’s Day. Alternatively, serve them in vintage bone china tea cups or put them in lacy wrappers and pretty boxes tied with ribbon for a scrumptious gift.

Vanilla Cupcakes Recipe

100g Butter, softened
110g Caster Sugar
1 Teaspoon Vanilla extract
120g Self-Raising Flour
2 Tablespoons Cornflour
2 Medium Eggs, beaten
3 Tablespoons Milk
Heat the oven to 160c and place cupcake cases in a 12 hole muffin tin.
Beat the butter and caster sugar together well until soft and creamy. Add all the other ingredients and beat to combine but for no more than one minute. Divide between the cake cases ( you can make between 10 – 12 depending how much mixture you put in each.)

I completed my cupcakes with a rosewater flavoured buttercream rose swirl and added sugar rose decorations.

Sweet Bliss Bakes Cake Design Yeovil


Top Tips for Perfect Cupcakes

The sweetest

Top Tips for perfect cupcakes

Check the oven temperature is correct before cooking – the cupcakes may come away from their cases if the oven is not hot enough or they haven’t been cooked long enough.
If you want a domed shape cupcake, fill the case to 3/4 full.
Warm your eggs before using them by placing them in a bowl of warm water (still in their shells) for a few minutes. This will help to prevent them curdling. Then break them and whisk lightly before adding to the other ingredients.
Make sure your butter is well softened. Many recipes recommend using margarine for good results but the flavour is always better with a good quality butter.
When the cupcakes are taken out of the oven and still warm, brush them with a syrup to add flavour and moisture. This can be made with a little water boiled in a pan with an equal amount of sugar. Various flavours can also be added or melt some jam with a little water.
Add a moist, flavoured filling by cutting a small cone shape from the top of the cupcake. Then fill this with some jam or curd. The cone can then be replaced before the topping is added.
Cupcakes can then be decorated to taste….

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Cappuccino Cupcakes Recipe


Recipe for Cappuccino Cupcakes

125g self raising flour
1 teaspoon cocoa powder (sieved)
125g very soft butter
125g golden caster sugar
2 medium eggs
1 tablespoon coffee granules dissolved in 1 tablespoon of hot milk
Preheat oven to 160c
Put all the ingredients together in a mixer and mix until light and fluffy, but not for more than about 45 seconds. Fill 12 cupcake cases set in a 12 hole muffin tin and bake for 20 minutes in the centre of the oven. The cupcakes should be golden brown and firm to touch and a cocktail stick should come out clean when inserted into one of the cakes. Leave to cool completely before adding topping.
The cupcakes are now ready to cover with white chocolate buttercream…
150g white chocolate
50g soft butter
200g icing sugar
1 teaspoon vanilla extract
Melt the white chocolate carefully in a bowl over a pan of boiling water or in the microwave. Allow to cool a little while beating together the butter, icing sugar and vanilla extract. Add the melted chocolate. Pipe swirls of the topping onto each cupcake.
Complete the cappuccino cupcakes by shaking some cocoa powder over the top using a sieve.

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