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Chocolate salted caramel cupcakes

January 26, 2014

In our house, my sister has always been the one to make salted caramel. Not that I hated it, it’s just that I’ve never tried making it. I only ate them when she made salted caramel rice crispies treats. She did warn me that making the caramel from scratch wasn’t easy, but did I listen?

Obviously not.

I was so determined to prove her wrong.


Well, after one failed attempt, I found another successful recipe which shall be my go-to recipe from now on.


Not bad for a first attempt, but I wish it was more salty.

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon flaky sea salt

Place sugar in the bottom of a medium-sized heavy saucepan and place heat on medium-high. Stir the sugar frequently with a wooden spoon as it begins to melt. It will eventually completely liquidise and turn amber.

When the sugar reaches the colour you’re looking for, add the butter all at once. The caramel will bubble up when the butter is added. Use your whisk and whisk butter into the caramel until it is completely melted.

Remove the pan from the heat and slowly pour the cream into the caramel. (WARNING: Make sure that the cream is at room temperature, otherwise the caramel will harden and the cream will not be incorporated with the caramel. I learnt this the hard way. So I heated up the whole mixture until the caramel melted and could dissolve in the cream.)

Whisk until cream has been incorporated and sauce is smooth. Add the flaky sea salt and whisk to mix in well. Set the sauce aside to cool for 10 to 15 minutes and then pour into a glass jar or heavyweight plastic container and let cool to room temperature. Sauce can be refrigerated for up to 2 weeks but warm the sauce before using.

Salted caramel buttercream

400g unsalted butter
2 cups sifted icing sugar
2/3 to 1 cup salted caramel sauce (up to you)

Beat butter until soft. Add icing sugar and beat until soft and fluffy. Add salted caramel sauce and beat again until well incorporated.

Pipe buttercream onto cupcakes and drizzle with extra salted caramel. Sprinkle with more flaky sea salt if desired.

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