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.