RECIPE: Salted Caramel Cupcakes

By far the most popular bake to date and the ultimate sweet treat; Salted Caramel Cupcakes.


  • 225g gluten free flour
  • 225g light brown sugar
  • 225g butter for the cakes, 150g butter for the buttercream
  • 4 eggs
  • 2tbsp milk
  • 2 pots of Tesco Finest Salted Caramel Sauce (or any supermarket equivalent)
  • 320g icing sugar


  1. Pre-heat the oven to 180degrees, and prepare your cake cases
  2. for the cakes; In a bowl, mix together the flour, sugar, butter and eggs and whisk until combined well. Add the milk in here if the mixture is too thick.
  3. Using an ice-cream scoop, place one scoop of cake mixture into each cupcake case
  4. Bake in the oven for 20-25 minutes, until golden brown and ‘springy’ to touch
  5. Leave to cool on a wire rack
  6. Next, cut out a small circle in the top of each cake and fill with a spoon of salted caramel sauce
  7.  For the caramel buttercream, whisk the butter on a medium speed for 5 minutes until the butter becomes light and fluffy and has doubled in size
  8. Next, add in half of the icing sugar and whisk again for a further 5 minutes until combined
  9. Now add in the remaining icing sugar and 3 tbsp of the salted caramel sauce. Whisk until well combined and has a smooth but slightly firm consistency
  10. I used a Wilton 1M piping tip, 7and went in a circular motion around the cakes from the outside in
  11. Lastly, for the drizzle; stir the caramel sauce well to start to loosen the texture. Using a really fine piping nozzle and a small piping bag, fill the bag with the caramel and drizzle in any design you’d like. If you aren’t using a piping bag, drizzling the sauce from a spoon will work just the same.








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