Salted caramel cupcakes

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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 ā€“ 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 ā€“ 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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