My SECRET Cupcake Recipe

Ingredients

• 200 g Unsalted Butter (softened in microwave, room temperature)
• 200 g Caster Sugar (fine granulated sugar)
• 3 large Eggs (room temperature)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 200 g Self‑Raising Flour (no need to sift, whisked before adding)
• 100 g Salted Butter (softened, for frosting)
• 300 g Icing Sugar (powdered sugar, sifted)
• 1 tbsp Salted Caramel Sauce (store‑bought or homemade)

Instructions

1. Soften Butter

   Place 200 g of unsalted butter in a microwave‑safe dish and heat for about 30 seconds until soft but not melted.

   Time: PT30S

2. Cream Butter and Sugar

   In a mixing bowl combine the softened butter with 200 g caster sugar. Beat on medium speed until the mixture is pale, fluffy, and has increased in volume, roughly 5 minutes.

   Time: PT5M

3. Incorporate Eggs and Vanilla

   Add the three eggs one at a time, beating after each addition. Then pour in 1 tsp vanilla extract and beat until fully incorporated.

   Time: PT2M

4. Fold in Flour

   Add 200 g self‑raising flour to the batter. Gently fold with a spatula or whisk until just combined, about 2 minutes.

   Time: PT2M

5. Portion Batter

   Using a tablespoon or ice‑cream scoop, fill each cupcake liner about two‑thirds full.

   Time: PT2M

6. Bake Cupcakes

   Place the pan in a pre‑heated oven at 190°C and bake for 15 minutes, or until a toothpick inserted into the centre comes out clean.

   Time: PT15M

   Temperature: 190°C

7. Cool Cupcakes

   Allow the cupcakes to rest in the pan for 5 minutes, then transfer them to a cooling rack to cool completely before frosting.

   Time: PT5M

8. Make Salted Caramel Icing

   In a clean bowl beat 100 g softened salted butter until creamy. Gradually add 300 g icing sugar, beating until smooth. Finally, fold in 1 tbsp salted caramel sauce until fully incorporated.

   Time: PT5M

9. Ice Cupcakes

   Using a spoon or piping bag, spread or pipe a generous layer of salted caramel icing onto each cooled cupcake.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

55 g

Fat

20 g

Fiber

1 g