Banana Cupcakes with Salted Caramel Frosting

  Banana and Salted Caramel Cupcakes

You have to make this frosting – you won’t regret it, I promise! I first made it for these salted caramel cupcakes and I have to say it hands down the best frosting I’ve ever tasted! Needless to say it only took a couple of days before I was looking for an excuse to make it again. So here it is – brown sugar banana cupcakes with salted caramel buttercream frosting.

Banana cupcakes with salted caramel frosting

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White Chocolate Salted Caramel Shortbread

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More salted caramel goodness! These bars have a buttery shortbread base with a thick salted caramel filling and white chocolate topping.

Ingredients –

For the shortbread –
185g/ 1 1/3 cups plain flour
50g/ 1/3 cups soft light brown sugar
130g/ 4 1/2oz/ 1 stick cold unsalted butter, cubed

For the caramel –
150g/ 5oz/ 1 1/4 stick unsalted butter
150g/ 1 cup soft light brown sugar
400g tin condensed milk
1-2 teaspoons sea salt + extra for sprinkling

For the topping –
150g/ 50z white chocolate

White chocolate caramel shortbread

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Raspberry and Cream Cupcakes

Raspberry and cream cupcakes

Vanilla cupcakes with a raspberry and cream filling,  fresh raspberries and a creamy frosting

For the cupcakes (adapted from The Hummingbird Bakery Cake Days) –
40g/ 1 1/2oz/ 1/3 stick unsalted butter, at room temperature
100g/ 1/2 cup soft light brown sugar
100ml/ 1/2 cup whole milk
1 tsp vanilla extract
1 egg
120g/ 1 cup flour
1 tsp baking powder
pinch salt

For the topping and filling –
200ml/ 1 cup whole milk
1 tsp vanilla paste
2 egg yolks
60g/ 1/4 cup + 1/2 tbsp sugar
20g/ 1 tbsp flour
100 ml/ 1/2 cup double/heavy cream
1-2 tbsp raspberry jam
handful fresh raspberries

makes approx 6 cupcakes

Rasperry and cream cupcakes

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