Name: Buttercream Topped Salted Caramel Chocolate Cakes
Total time: 1 h 30 min
Yield: 10
Ingredients: 0.5 cup butter; 0.5 cup light brown sugar; 2 eggs (beaten); 1.25 cups All purpose flour; 1 teaspoon Baking powder; 0.25 cup cocoa powder; 0.5 cup milk; 0.25 cup unsalted butter; 0.375 cup cream (48% fat); 0.5 teaspoon vanilla extract; 3.5 cups powdered sugar; 1.125 cups superfine caster sugar; 4 tablespoons water; 0.667 cup cream (38% fat); 0.25 cup butter; 0.5 teaspoon Sea salt

Ingredients

for 10 cupcakes

For the salted caramel sauce

1 ⅛ cups

superfine caster sugar

4 tablespoons

water

⅔ cup

cream (38% fat)

¼ cup

butter

½ teaspoon

Sea salt

print shopping list

Preparation steps

Step 1/9

For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 10 paper cases in a bun tin.

Step 2/9

Beat the butter in a mixing bowl until soft and light. Beat in the sugar and beat until light and fluffy.

Step 3/9

Beat in the eggs, gradually until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk.

Step 4/9

Spoon into the paper cases and bake for about 25 minutes until golden and firm to the touch.

Step 5/9

For the topping: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.

Step 6/9

Sift in the icing sugar and beat until thick and smooth.

Step 7/9

Spoon into a piping bag and pipe on top of the cakes.

Step 8/9

For the salted caramel sauce: put the sugar into a heavy-based frying pan and stir in the water. Heat gently, tilting the pan, (do not stir) until the sugar has dissolved. Increase the heat and bubble for 4-5 minutes until golden brown. Remove from the heat and carefully stir in the cream and butter. Stir in the salt. Pour into a bowl and leave to cool.

Step 9/9

Drizzle the caramel sauce over the buttercream