Salted caramel cup cakes: Salty sweet cup cake for everyone.

Caramel is very easy to mix with other flavor, the sweetness of the caramel is getting better when comes together with the saltiness too.

Salted caramel cup cakes

Cup cake is always welcomed, ^^, it's easy to make too (plus it's easy to eat, haha). 
For this time the cake is simple cup cake with brown sugar, brown sugar makes the taste of the cup cake go very well with the caramel.
The caramel that I use for this cup cake is thicker than simple caramel sauce, because it will be use as the filling of the cup cake too.
I use the icing and butter frosting, I rarely use this kind of frosting but it's easy and the taste is not bad at all when you eating it with the saltiness of the sea salt.
Serve it with hot tea or coffee that will melt the cake in your mouth, and yes, it's delicious with the saltiness, sweetness that' s going very well together.

Salted caramel cup cakes

Makes 6

125g ............................. All purpose flour 
1/2tsp ........................ Baking powder
1/8tsp ........................ Salt
65g .............................. Butter
90g .............................. Brown sugar
1/2tsp ......................... Vanilla extract
1.................................... Egg
75g ............................... Whipping cream


Caramel
1tsp .............................. Water
90g ............................... Sugar
45g ............................... Butter
60ml ............................ Whipping cream
1/8tsp .......................... Salt


Frosting
185g ............................. Butter
3tbsp ............................ Caramel sauce
250g ............................. Icing sugar
1tbsp ............................ Milk
....................................... A pinch of salt
....................................... Maldon sea salt, for sprinkle


Preheat the oven to 180°C
Line 6 of standard muffin tins with paper cups.
Sift the flour and baking powder together.

  Beat the butter, salt and sugar until light and fluffy, put the egg and vanilla extract into the butter and beat to combine. 

 Divide the flour mixture into 3, put 1/3 of the flour mixture into the batter, stir with a spatula, when combine, add half of whipping cream, follow with 1/3 of the flour, stir again then add the rest of the whipping cream. Finish with the rest of the flour mix to combine.

 Scoop the batter into the tins.

Bake for 25 minutes, or until the cake is spring when touch lightly.

Make the caramel sauce follow the method from here, but after adding the whipping cream, take the pan out of the heat and add the butter in the last step, stir until combine.

 Use the apple corer or small cookie cutter, to remove the center of each cupcakes. Fill with caramel sauce. 

Beat  the ingredients for the frosting start from butter, caramel sauce, icing sugar, then milk.
Frost the cake with the frosting decorate with caramel sauce and Maldon sea salt.

Salted caramel cup cakes

Salted caramel cup cakes: Salty sweet cup cake for everyone.