Salted Caramel & Popcorn Baby Cakes //
I don’t know how up to date you keep to my social media activities (and if not, why not, eh?) but I’ve been lucky enough this month to supply the gorgeous gals at Lucky Dip Club with some cake for their legendary packing parties, awkward photo of me doing some cake assembly available on Twitter if you so desire. Lucky Dip Club make amazing boxes of surprise goodies, full of handmade fun by small designer makers, which come by post and the contents remain secret right up until you get it! So much fun. This months theme was ‘All The Fun Of The Fair’ and I was allowed to let my imagination loose on some super fun and crazy cakes! You can see the picture over on their Instagram page. The two pastel coloured cakes are just vanilla sponge with food colouring (I used Sugarflair paste, they’re very good!) and the other one is salted caramel and popcorn, which is what I’m talking about here today!
Salted caramel is just THE ONE isn’t it? I’m realizing I also need to feature a recipe that’s not got caramel in it as this is my third one in a row… whoops! These gorgeous little babycakes are made in a silicone cupcake mould, and are inverted so it’s like a fancier cupcake, with no wrapper. But you could definitely make them as cupcakes if you prefer! They’re made with a beautiful light vanilla sponge, with extra brown sugar for a caramel taste, rich buttercream with caramel whipped right up in it, and topped off with popcorn and a splodge more of caramel. You know, for luck.
240g self raising flour
140g caster sugar
140g light brown sugar
80g unsalted butter, softened
120ml whole/semi skimmed milk
Yields about 20 baby cakes.
. Heat the oven to 170c/gas mark 3. Line a cupcake tray with papers or grease a silicone tray.
. Mix together all dry ingredients in a mixer until a dry, sandy consistency is achieved. Whisk together the milk, vanilla extract & eggs together in a separate bowl, and add half the milk mixture slowly to the dry mix, allowing to mix together until combined. Slowly add the rest of the milk mixture and turn the speed up until medium, until all is combined. Don’t overmix.
. Using an ice cream scoop (or a spoon) portion batter into your prepared cake tin. Bake for 25 – 30 minutes, until golden brown and a skewer comes out clean. Remove from oven and allow to cool in the tin for 15 mins or so, then tip out.
. Once cold, you can frost. For the buttercream you’ll need:
- 250g icing sugar
- 100g butter
- few drops vanilla extract
- few drops of milk (approx 60ml)
- 2 tbsp caramel (it’s easiest if you buy a tin, but you can make your own by following my recipe here and halving the quantities) with approx .5 tsp salt added
Put the icing sugar and butter into a mixer and allow to mix together until combined. Add the caramel, vanilla, then the milk just a few drops at a time. You want it to be lovely, soft and pipeable, but not too runny, so make sure you add it slowly, a bit at a time, and you probably won’t need the whole quantity.
Once ready, pop in a piping bag and decorate in a nice swirl. Top off with pre bought (or home made!) popcorn and some more caramel (I melted it slightly in a heatproof bowl over boiling water until it was more runny, then drizzled it over with a spatula)