Salted caramel buttercream


Some people celebrate life events with champagne, but around here we celebrate with cake. For each of our big life moment celebrations there was a special cake perched on a stand somewhere just waiting to be enjoyed – like this ombré rose cake for our engagement, and of course, our fabulous wedding cake.

So when it came to marking the milestone of buying our first home, a cake was at the top of the list of things to organise for our house warming. As I unpacked my baking supplies last week my mind was abuzz with ideas of what to make – what size, how many layers, what flavours, and (of course) how to decorate it.

After realising just how little free time we had ahead of having friends over on Saturday, I decided to keep it simple and layer together a couple of chocolate cakes. The interesting part came with the icing – my favourite vanilla bean buttercream went out the window in favour of a beautifully creamy salted caramel buttercream which was used both as a filling and a topping. Yum.

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Salted caramel cupcakes


While I find caramel alone to simply be a little too intensely sweet for my liking, salted caramel ticks all the boxes. When made correctly, salted caramel treats are a perfect balance of sweet and salty negating the need to pick one or the other – perfect for people like me who love a bit of both!

Awhile ago I made chocolate and salted caramel sandwich biscuits, which went down an absolute treat both at home and with my lovely readers. So this week I decided to crank the salted caramel up a notch and make an absolutely decadent salted caramel cupcake, with the flavour incorporated in three ways – the cake, the filling and the icing.

Beginning with a fluffy and flavoursome brown sugar cupcake, I cored each one and filled them with about two teaspoons of homemade caramel sauce. Once the tops were safely tucked back on I topped each cupcake with a swirl of the most delicious salted caramel buttercream and finished them with a light sprinkling of light brown sugar, a little rock salt and a sugar pearl or two.

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