Brrrrrrrrr!! It seems that winter has come late this year- I mean, did anyone see that freak snowstorm yesterday?! I absolutely loathe the cold, i think i would be better off hibernating for the winter and waking up to enjoy the spring sunshine.
However, i am not a woodland creature, so i think i’ll just have to bake my troubles away!
These salted caramel cupcakes are super simple, thanks to the trusty tesco salted caramel sauce! They are sooooo good, and if you don’t believe me, just give them a go for yourself!
- 110g butter or margarine, softened at room temperature
- 110g caster sugar
- 2 free-range eggs, lightly beaten
- 1 tsp vanilla extract
- 110g self-raising flour
- 150g salted caramel sauce
- Icing for the top (i used some left over white chocolate cream cheese icing i had used for a red velvet cake)
Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with paper cases.
Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
Fold in the flour using a large metal spoon, then stir in the caramel sauce. Spoon the mixture into the paper cases, then add a small teaspoon of the salted caramel sauce, and press down into the batter slightly.
Bake in the oven for 15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- Once cooled completely, ice with your chosen topping.