Salted Caramel Cupcakes

HUMMINGBIRD BAKERY’S SALTED CARAMEL CUPCAKES

Recipe from Red Online

Serves 12-16 cupcakes
Prep time: 15 mins
Cooking time: 50 mins

1. Preheat oven to 170°C/gas mark 3
2. Line muffin tins with paper cases.
3. In a freestanding electric mixer with paddle or hand-held electric whisk, mix butter, flour, sugar, cocoa powder, baking powder and salt until consistency has a crumb-like quality.
4. Mix milk and eggs together in a jug by hand.
5. With mixer/whisk at low speed, slowly pour half of the milk/egg mix into the crumby mix and mix well.
6. Raise to a medium speed, and beat until smooth and thick, with no lumps.
7. Turn the speed to low again, and slowly pour in remaining liquid, continuing to mix well until smooth and combined.
8. Spoon into the paper cases in muffin tins, until two-thirds full.
9. Bake for 20 to 25 minutes or until the sponge bounces back when lightly touched.
10. Leave to cool before removing from the tin and placing on a rack to cool completely.
11. In a freestanding electric mixer with paddle or hand-held electric whisk on a low speed, mix icing sugar and butter together until there are no large lumps.
12. Slowly add the milk while mixing.
13. Add the dulce de leche and sea salt and mix well.
14. Turn up the speed and beat until light and fluffy.
15. Use a sharp knife to make a hollow (approximately two by three centimetres) in the centre of each now-cooled cupcake, and keep the cut-out piece.
16. Spoon 1 teaspoon of the dulce de leche into the hollow.
17. Trim to fit, and replace the cut-out piece
18. Press gently to ensure that the top is level with the rest of the cake.
19. Generously spoon frosting onto each cupcake, then gently smooth over
20. Lastly, spoon 1 teaspoon of dulce de leche on the top of each frosted cupcake, and add a light smattering of sea salt.