Caramel Drizzle Cakes
1 hr 10 min.
- For the cupcakes
- 1 ½ cups all-purpose flour
- ½ cup superfine caster sugar
- 2 teaspoons Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup sunflower oil
- 1 teaspoon vanilla extract
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
Whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients until combined. Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth, then beat in the vanilla.
Spoon into a piping bag and pipe a generous swirl on the cakes.
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 to taste. Pour into a bowl and leave to cool.
Drizzle the caramel sauce over the buttercream