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Craving something sweet for the weekend? These fluffy and delicious cupcakes are a must-try recipe from our Marketing Manager Esther.
Serves:
12
Prep time:
40 minutes
Cook time:
20 minutes
Ingredients:
For the cakes:
110g soft spread
225g caster sugar
2 medium eggs
150g SR flour
125g plain flour
120ml milk
1tsp vanilla extract
For the salted caramel filling:
150g carnation caramel
1tsp sea salt
For the vanilla whipped cream:
300ml double cream
1tsp vanilla extract
For the topping:
12 pretzels
Method:
- Preheat your oven to 180°C/Gas mark 4. Line a 12-hole muffin tin with cases.
- In a large mixing bowl, cream together the soft spread and caster sugar with an electric hand mixer until soft and creamy (about 3–5 minutes). Scrape the sides of the bowl with a spatula as you go to ensure the mixture is combined thoroughly.
- One at a time, mix in the eggs. Stir until completely combined.
- In a separate bowl, sieve together the self-raising and plain flour. In a jug, measure the milk and stir in the vanilla extract.
- Starting with the flour, fold a third of it into the creamy mixture. Then fold in a third of the milk mixture. Continue this until all the flour and milk are added.
- Using two teaspoons, carefully divide the mixture between the tins, so they are about two-thirds full.
- Place in the middle shelf of the oven and bake for 20 minutes or until browned and a skewer comes out clean.
- While baking, mix the caramel with the sea salt and set aside.
- To make the whipped cream, whisk the double cream and vanilla in a large mixing bowl with an electric hand mixer until soft peaks form.
- Once the cupcakes are cooked, place them onto a wire rack to cool.
- Once cool, use a knife to cut a square piece of cake out of the middle. Fill generously with the salted caramel.
- Place the whipped cream into a piping bag with a large circle nozzle. Pipe onto the cupcakes as desired.
- Top with a pretzel.
And just like that, you'll have some delicious, creamy cupcakes. Enjoy!