Salted caramel cupcakes

Ingredients

• Butter

  Unsalted

  150g

• Sugar

  White, granulated sugar

  150g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Wheat flour

  White, all-purpose, unenriched

  150g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 ½ tsp or 7g

• Vanilla extract

  1 tsp or 4g

• Butter

  Unsalted

  50g

• Powdered sugars

  200g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Preheat the oven to 180C (160C fan, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.
2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
3. Stir in the flour, baking powder and vanilla extract until smooth.
4. Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
5. To make the buttercream place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth. Stir in the sea salt flakes. Place in a piping bag with a large star nozzle and pipe on top of the cakes.
6. (source: https://www.bakingmad.com/recipe/salted-caramel-cupcakes)

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