Salted caramel

INGREDIENTS

225g unsalted butter, softened

225g caster sugar

pinch salt

1 vanilla pod, seeds only

or 1 tablespoon vanilla extract

4 medium eggs

225g self-raising flour

60ml Plain syrup, vanilla variation

200g dulce de leche or soft caramel

1 1/2 teaspoons sea salt

Basic cream cheese frosting, salted caramel variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Place the butter, sugar, salt and vanilla into a bowl and cream until pale and fluffy. Lightly beat the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to bring it back together. Once all the egg has been added, sift in the flour and fold until combined. Using a piping bag or tablespoon, fill the cases until two-thirds full.

Bake for 15–20 minutes, depending on your oven. They are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into each sponge; it should come out clean.

Let them rest for a few minutes outside of the oven. Brush the tops with the syrup while they are still warm. Remove from the trays and leave to cool completely on a wire cooling rack.

Mix together the dulce de leche and sea salt. When the cupcakes are cold, hollow out a small hole in the middle of each using a melon baller and fill with the salted caramel.

To decorate, use the salted caramel cream cheese frosting and top with chunks of toffee or a sprinkling of sea salt.

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