Baking | Vanilla Cupcakes + Salted Caramel Buttercream

Hey everyone! I have yet another delicious baking post for you today! I decided that yesterday was a good day to make cupcakes, so I whipped up these little beauties - vanilla cupcakes STUFFED with salted caramel, TOPPED with salted caramel buttercream and DRIZZLED with even more salted caramel. I really like caramel. Like, a lot.

I used this vanilla cupcake recipe from Glorious Treats, but go ahead and use your favourite vanilla cupcake recipe. For the salted caramel I followed this recipe from Design. Bake. Run. 

Salted Caramel Buttercream -

Ingredients:

1 Cup Room Temperature Butter

3 1/2 Cups of Icing Sugar

1/4 Cup of Salted Caramel (Recipe here)

1 Tbps Heavy Cream

Instructions:

1 - In the bowl of a stand mixer, cream butter.

2 - Slowly add the icing sugar into the butter. Continue mixing on medium-high speed until combined.

3 - Add in salted caramel mixture and mix. Repeat with heavy cream.

Adapted from Design. Bake. Run.

I used a cupcake corer to remove the centre of my cupcakes to fill with caramel. If you don't have a cupcake corer, you can use the wide end of a piping bag tip to punch a hole out in the middle of the cupcake, twist it and lift it out. Fill your cupcakes with your desired amount of caramel. To create an even surface on the cupcakes, use the bits of cake you punched out and place them over the caramel filled gaps.

This caramel will set, so if you do fill your cupcakes with this caramel do not expect it to be runny once you bite into your cake. 

Once you pipe your salted caramel buttercream on your cupcakes, use any leftover caramel to drizzle over the frosting. I filled a piping bag with my extra caramel and used a small, round decorating tip to drizzle with.

Once you've done all that, grab a tall, cold glass of milk and take a huge bite! Enjoy!

I hope you guys had a great weekend! Let me know in the comments below what your favourite types of cupcakes are!

Thanks for reading!