Salted Caramel cupcakes

Hi, everyone

I have a pretty tasty recipe for you all today Salted Caramel cupcakes, oh yes. I have made these before and had the immediate thought that I must make these again for my blog because they are soo amazingly tasty. I actually can't believe I waited this long to get it done and make some more of these. Realistically it is the Great British Bake Off that is getting me in the mood to do loads of baking and I pulled out this recipe and just baked them and to pure delight they turned out just as good the second time. does anyone else have that thing where they make something, its amazing and then when you make it again just can't get it right no matter what you do. Just me OK. So have a go with these and send a Tweet an Intagram or Facebook me your results happy baking.

Ingredients

130g self raising flour

65g caster sugar

65g soft brown sugar

130g margarine

1 tsp baking powder

2 large eggs

Cupcakes: 

Pre-heat oven to 175°C and place 12 muffin cases in a muffin tray.

Measure out margarine, brown sugar and caster sugar into the same bowl and cream together until well mixed and turns lighter in colour.

Measure out the flour and the baking powder into a separate bowl.

Add 1 egg to the creamed butter and sugar along with half of the flour and mix well. Repeat this part of the process with the other egg.

Scoop mixture into cases until about half full. I use an ice cream scoop for doing this.

Place the mixture in the oven for approx. 15-20 minutes (check after 15 minutes). Cakes will be cooked when they are springy back to shape when lightly pressed on top.

When cooled down make a little hole in the top of the cake using a knife and add a small scoop of softened salted caramel.

I'm going to let all of you in on a big secret. I did not make the salted caramel for these buns yes shock horror, but who has time to do that. I have included a recipe that I have used to make salted caramel before and it is amazing but for all of you out there who don't have time I just used a pot of salted caramel which is pretty tasty to, so there.

Salted Caramel

100g granulated sugar

45g salted butter

60ml double cream

½ teaspoon salt

Heat the granulated sugar in a ban marie, stirring continually. Take care that the water is not touching the bottom of the bowl. The sugar will form lumps and eventually turn into a thick liquid.

Stir continually until the sugar is completely melted.

As soon as the sugar has melted, add the salted butter. The butter will make the mixture bubble up.

Continue stirring the mixture until the butter has completely melted, then slowly and carefully add the cream as the mixture will bubble up again.

Continue to stir the mixture until it comes to the boil and then continue to heat for about a minute. It will begin to rise up the sides of the saucepan as it boils.

Remove from heat and stir in salt. You may want to add a little extra salt depending on how salty you like your salted caramel. Leave to cool before using.

Butter icing

125g unsalted butter

250g icing sugar

Soften the unsalted butter. Carefully add icing sugar to avoid clouds of icing dust. Mix until fully incorporated and butter icing becomes whiter. 

Optional, add a little salted caramel to the butter icing and mix in well.

Hope you enjoyed this little blog if you did please check out my others and don't forget to like share and subscribe.

Emma

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Pecan Pumpkin Spice Cookies

Hi everyone, 

I am really excited for autumn this year so I thought I would do a recipe for Pecan Pumpkin Spice Cookies. The cookies are super soft, buttery, full pumpkin flavor and there are plenty of pecans in every bite. Between the pumpkin pie spice and the scent of pecans baking, you’ll be ready for autumn in no time.

You will get about 16 cookies from this recipe, it takes about 20 minutes to make and cook but there is a minimum 3 hour chill time for the dough. So you could make them in the morning and bake them in the evening when you get home from work.

Ingredients

1/2 cup unsalted butter, softened

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 tablespoon vanilla extract

2 tablespoons milk

2 cups all-purpose flour

1 tablespoon pumpkin pie spice

2 teaspoons corn starch

1 teaspoon baking soda

pinch salt

2 cups pecans roughly chopped

To the bowl of a stand mixer with the paddle attachment, or large mixing bowl and electric mixer, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl and add the milk, and beat on low speed until well combined, about 1 minute.

Stop, scrape down the sides of the bowl and add the flour, pumpkin pie spice, corn starch, baking soda, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the pecans, and beat on low speed until just combined, about 30 seconds.

Form approximately 16 equal sized mounds of dough, roll into balls, and flatten slightly. 

Bake for about 12 minutes, or until edges have turned golden brown. The cookies will firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes then you can start eating them and not stop. 

Hope you have fun making these amazing autumn cookies and if you liked this post please like share and subscribe don't forget to check out my other posts for more delicious recipes.

Emma

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