Salted Caramel Cupcakes //

Spring has officially sprung! At least that’s what I’m deciding as I have my first daffodils of the year 🙂 I adore yellow flowers, particularly daffodils, so as soon as they’re available I always buy some.
Making Valentines ~

This week I’ve been busy baking Valentines treats for my boyfriend (which I’ll discuss after the big day…) and these gorgeous Salted Caramel Cupcakes, which I found after searching online for a recipe. The one I ended up using was the Hummingbird Bakery version, as I love their cookbooks and it seemed quite easy! I didn’t have any dulce de leche so I made my own caramel with condensed milk, sugar and butter (which is explained here). You can also buy tinned caramel.

Yummy caramel and dense sponge.

I’m not going to include the recipe here, as it’s in the link above, but I will give my recommendation for improving the recipe. It’s a salted caramel cupcake, right? So how comes the salt only goes on the top?! I’d pop a bit (only like 1/4 teaspoon) in with the caramel from the off, make it a proper salted caramel!

These were absolutely yummy, I took them to work and everyone really rated them. I’ll definitely be baking these again!

Captain was cross he couldn’t have any cupcakes.

So it’s Valentines Day tomorrow and I’ve got a rare day off with my boyfriend planned. Breakfast in bed, then out to Leeds to do some shopping, get some lunch, maybe a cheeky cocktail… hehe. He dropped off my flowers (he remembered my favourite colour!)  and gift earlier today, I’ve not opened it yet … it’ll be a lovely surprise for tomorrow!

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