Every Wednesday I settle down to watch to the tantalising and titillating delights of The Great British Bake Off.
I love it!
Mary Berry’s Jam and Jerusalem (with whiff of sherry) and Paul Hollywood’s piercing eyes (and tongue) it’s become somewhat a guilty pleasure of mine.
So this weekend I decided, enough was enough, I was going to get my bake on!
After two hours of melting, mixing and generally making a mess I managed to conjure up these little beauties. I must say, they were far nicer than I thought they would be given that baking is somewhat a technical task for me with all the measuring and temperatures. Sometimes it can feel more of a science experiment than an indulgent pastime.
These are definitely worth the work if you have a couple of hours spare on a Sunday afternoon… enjoy.
For the Cupcakes
- 150g (5oz) self-raising flour
- 25g (1oz) cornflour
- 1 tsp baking powder
- 150g (5oz) caster sugar
- Pinch of salt
- 100g (3½oz) butter, cut into cubes
- 100ml (3½fl oz) milk
- 1 tsp vanilla extract
- 2 eggs
For the Salted Caramel Sauce
- 225g (8oz) caster or granulated sugar
- 75g (3oz) butter
- 100ml (3½fl oz) double or regular cream
- 1 tsp salt
For the Salted Caramel Buttercream Icing
- 475g (1lb 1oz) icing sugar
- 200g (7oz) butter, at room temperature
- ¼ tsp salt
- ½ tsp vanilla extract
- Preheat the oven to 170°C (325°F), Gas mark 3.
- First, make the salted caramel sauce. Place the sugar in a saucepan on a medium heat. Allow to heat up. As it gets quite hot you’ll notice the sugar melting and starting to caramelise around the sides of the saucepan.
- Swirl or gently shake the pan every so often until all the sugar turns a deep golden brown and is smooth and glossy. You might need to stir it a little bit with a wooden spoon to bash out any sugary lumps. Stir in the butter and the cream and keep stirring until it is smooth again – it might take a minute or so. Add in the salt and remove from the heat.
- Next, make the cupcakes. Place 12 paper cases in a cupcake/muffin tray. Sift the flour, cornflour and baking powder into a bowl, then mix in the sugar and salt. Rub in the butter. Place the milk, vanilla and eggs in a separate bowl and whisk to mix. Pour into the dry ingredients and bring together with a wooden spoon.
- Fill each paper case about two-thirds or three-quarters full, then bake in the oven for about 20-25 minutes until cooked in the centre. There should be a light spring when you gently press the centres with your finger. Take out of the oven and allow the cupcakes to cool.
- While the cupcakes are cooling, make the salted caramel buttercream icing. Place all the ingredients in a mixing bowl with 175g (6oz) of the salted caramel sauce (reserving any remaining sauce for later) and beat to mix together for 10-20 seconds until light and fluffy. Set aside.
- When the cupcakes have cooled, using a small, sharp knife, cut a piece out of the centre of each cupcake, measuring about 1-2cm (1/2-3/4in) in size. Discard (or eat!) the cut-out bits of cake, then fill the ‘holes’ with some of the reserved salted caramel sauce.
- Place the salted caramel buttercream icing in the piping bag and pipe in a swirl over each cupcake. Drizzle any remaining salted caramel sauce over each iced cupcake to decorate.