Recipes

Valentines Salted Caramel Cupcakes

Ingredients:

• 1 1/2 cups Brodie self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup unsalted butter (at room temperature)
• 1 3/4 cups granulated sugar
• 4 eggs (at room temperature)
• 1 cup homogenized (3.25%) milk
• 1 teaspoon vanilla extract

*approximately 30 wrapped vanilla caramels are needed for the caramel filling

• 1 cup unsalted butter (at room temperature)
• 6 cups icing sugar
• 1/4- 1/2 cup milk or cream (plus another 1/3 cup milk or cream for caramels)
• 1 teaspoon vanilla extract

Directions:

• Preheat oven to 350 degrees
• Line muffin tins with cupcake papers (makes approximately 24)
• Unwrap the caramels and put in small saucepan.
• In a small bowl combine the 2 different types of flours and set aside. In a small measuring cup, combine the milk with the vanilla and set aside as well.
• In a large bowl, cream the butter until smooth with an electric mixer.
• Add the sugar gradually and beat until fluffy.
• Add eggs one at a time, beating well after each addition.
• Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
• Beat until well combined, however it is important not to overbeat the ingredients.
• Using an ice cream scoop, fill the cupcake papers about 3/4 full.
• Bake for 18-20 minutes (*time may vary between ovens).
• Let the cupcakes cool for a few minutes, then remove from the tins and let cool completely on wire racks before you decorate.
• Once the cupcakes are completely cool, it is time to prepare the cupcakes for the caramel filling. You can use an apple corer or just a sharp knife to core the center of the cupcakes (only go about 3/4 of the way down the cupcake).
• In a small saucepan, melt the unwrapped caramels with approx. 1/3 cup of homogenized milk or cream over medium heat. Make sure to watch the caramels closely to avoid burning. You should stir the caramels/milk every couple of minutes until it is completely smooth. With a small spoon, fill the centers of the pitted cupcakes with the caramel filling. Put the saucepan of leftover caramel sauce aside (you can use this to drizzle on top of the iced cupcakes).
• For the icing, in a large bowl, mix the butter and vanilla. Add 3 cups of icing sugar, with half the milk and mix until smooth and creamy. Gradually add the remaining icing sugar and milk until icing is of a thick enough consistency (*note you may not need to add all the icing sugar and milk). If you would like a coloured icing, add a little bit of the Wilton Pink Rose colouring and mix thoroughly.
• Frost the cupcakes using your favourite Wilton piping bag and tip. Drizzle the remaining caramel over the cupcakes using a small spoon, or a small piping bag. Sprinkle some coarse sea salt and some Skor Toffee Bits. Don't forget the finishing touch-your favourite Bulk Barn sprinkles!