Angry Bird Cupcakes and Salted Caramel Cupcakes

I know I've not posted since September but with being extra busy with work and the Christmas rush I have not had chance to even think about making a cake! So with Christmas over and done with (finally!!) I've had more time on my hands to get bored and make cakes, so here goes...

I was asked to make some birthday cupcakes for one of my bosses son. He loves angry birds so it was a no brainer that I had to make angry bird cupcakes.


My mum informed a couple of days that I needed to be thinking about what I was going to do for her birthday cake (her birthday is in March!). She told me I had to up my game and beat last years birthday cake as I made her the pigs in mud cake, She also told me she wanted cupcakes as well as a single tier cake. I was just throwing some ideas around and I've always wanted to make salted caramel cupcakes and mum thought that would be one good idea to go for her birthday so I had a trial and everyone was very impressed.

Salted caramel cupcakes with salted caramel truffles

Caramel cupcakes
190g plain flour
3/4 tsp baking powder
1/2 tsp salt
200g brown sugar
100g caster sugar
115g margarine (or unsalted butter, I like to use margarine in my cakes)
2 eggs
1 tsp vanilla extract
120ml whole milk

Icing

60g salted butter

100g brown sugar

40ml double cream

1/4 tsp salt

165g icing sugar

Extra salt for decoration, optional

Salted caramel truffles, optional

 

1. Preheat the oven to 190c, line a cupcake tin with papers.

2. In a bowl mix together the flour, baking powder and salt. In a separate bowl, beat the butter and sugars together until light and fluffy. Add the eggs and vanilla, beat until well combined. Slowly add in the dry ingredients and combine well, add the milk and again mix until well combined.

3. Divide the batter between the cupcake case, and bake for 25 minutes or until done. Let the cupcakes cool before icing

4. For the icing, melt the butter in a saucepan. When its melted add the sugar and double cream, stir constantly over a medium heat until the sugar is dissolved and the add the salt. Allow to sit and bubble for about 3 minutes. Remove from the heat a cool. Sift the icing sugar into the butter mixture and keep adding until you reach your require consistency and desired taste. If the icing is too sweet add a little bit more salt. Ice the cupcakes and cut the salted caramel truffles in half and place both halves on the cupcakes, sprinkle some salted granules on the cupcakes for extra decoration.

 

This icing recipes ices about 12 cupcakes.

 

Katie