A Cauldron of Caramel

Makes 12 Salted Caramel Cupcakes


For the Cupcakes

  • 110g unsalted butter, at room temperature
  • 225g golden caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 120ml milk
  • 150g self-raising flour
  • 125g plain flour
  • 1 bar of Galaxy Caramel chocolate, broken into 12 pieces

For the Salted Caramel Sauce

  • 100g granulated sugar
  • 3 tbsp water
  • 125ml double cream
  • 1 tsp fleur de sal

For the Buttercream

  • 200g salted caramel sauce (above)
  • 200g butter, softened
  • 400g icing sugar
  • Werther’s Original caramel sweets



  1. Preheat the oven to 180 degrees C. Line a 12 hole cupcake tray with liners
  2. Cream the butter and sugar together in a bowl until the mixture is pale and smooth. Add the eggs, one at a time, mixing briefly after each addition. Scrape down the sides of the bowl to ensure the mixture stays well combined
  3. Put the vanilla extract and milk into a measuring jug. Combine the two flours in a separate bowl. Add one-third of the flour to the butter mixture and beat well. Pour in a third of the milk and beat again. Repeat these steps until all the flour and milk has been added
  4. Carefully spoon the mixture into the muffin cases. Add one piece of the chocolate to each case and push it in slightly
  5. Bake in the centre of the oven for 25 minutes or until golden brown and a skewer interred into the middle of one of the cakes comes out clean. Removed from the oven and allow to stand in the tin for 10 minutes before removing onto a wire rack to cool completely. While they’re cooling, make the caramel buttercream
  6. To make the caramel sauce, place the sugar and water into a saucepan over a medium heat. Don’t stir the mixture at all to prevent it from forming crystals. Swirl the pan occasionally and gently until the sugar dissolves, then turn the heat up to high and let the syrup boil
  7. While the sugar syrup is boiling, pour the cream into a separate saucepan and all the fleur de sal. Heat the cream until steaming and it starts ‘smoking’ (about 80 degrees C). Turn the heat down to medium/low and stir occasionally to stop the cream forming a skin on top. Do not allow it to boil
  8. Once the sugar syrup turns an amber colour remove it from the heat and immediately add a small amount of the cream, stirring quickly with a wooden spoon to prevent it from sticking to the bottom of the pan. Be careful when adding the cream as it may bubble up and give off steam
  9. Add the remaining cream in small amounts, stirring occasionally until all incorporated. Pour the sauce into a bowl and allow to cool
  10. Once the caramel is cool, beat it in with the butter. Add half the sifted icing sugar and beat again, then add the rest of the sugar and beat until smooth
  11. Ice each cupcake with some of the buttercream and sprinkle some of the crushed sweets over each one

Recipe by Primrose Bakery







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