Caramel Corn Cupcakes Recipes

CARAMEL CORN CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter is browned, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla.
• Whisk the all-purpose flour, almond flour, baking powder and salt in a large bowl. Add the brown butter mixture and whisk until just combined (do not overmix).
• Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 22 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Beat the butter, confectioners' sugar, pie spice and salt in a large bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high. Add the vanilla and beat until fluffy, about 3 minutes. Swirl in the dulce de leche with a rubber spatula, leaving some streaks. Transfer to a piping bag fitted with a round tip. Pipe onto the cupcakes and top with caramel corn.

SALTED CARAMEL CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
• Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
• Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
• Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.