Yummy cupcakes with salted caramel centres, decorated for a day at the beach with jelly baby sunbathers. Perfect for a summer party!
I found this recipe for salted caramel cupcakes with cute jelly baby sunbathers and cocktail umbrellas in an issue of Sainsbury’s Magazine last summer and have been waiting to give it a try. I made a couple of changes to the original recipe which calls for cream cheese frosting, but if you’d like to look at it, it’s available online here.
Ingredients (makes 12-16 cupcakes)
- 175 g / 6 oz light brown or light muscovado sugar
- 175 g / 6 oz butter or baking margarine
- 3 large or medium eggs, beaten
- 1-2 tsp vanilla extract (use as much as you like)
- 175 g / 6 oz self-raising flour, sifted
- Approx. 2 tbsp milk (your usual milk will be fine)
- A jar of salted caramel sauce (a 200 g jar will more than cover it)
For the topping
- 3 shortbread biscuits
- Jelly babies
- Cocktail umbrellas – optional!
Put twelve cupcake cakes into a muffin or bun tray. I found the mixture was enough for 16 cupcakes so had to use a second “overflow” tray too. Pre-heat the oven to 200 degrees C (180 fan)/ Gas Mark 6 / 392 degrees F.
If you have a stand mixer or electric beaters, use them to make the following easier. Cream together the butter/marg and sugar for at least 2-3 minutes until pale and fluffy.
Add the beaten eggs gradually, beating between each addition until combined. Add the vanilla and then flour, stirring gently until all the flour is combined. Now add as much milk as necessary until the mixture is of a consistency that it will drop easily from a raised spoon. I only had to add 2 tbsp of milk to get this consistency, you may need to add more.
Spoon your salted caramel cupcake mixture into the cupcake cases, filling them about two-thirds full.
Bake the salted caramel cupcakes for 18-20 minutes or until golden brown, risen and a knife inserted into the centre comes out clean. Take out of the oven and leave to cool completely either in the baking tin or on a wire cooling rack.
When cooled, use a knife to carve out a piece about 2 cm (4/5th of an inch) deep from the middle of each cupcake. Put the pieces of cupcake you’ve cut out to one side.
Fill the resulting hole in each cupcake with a teaspoonful of salted caramel sauce.
Pop the cut-out piece of cupcake back into the hole.
Crush 3 shortbread biscuits (you could use any “sand coloured” biscuit of your choice) into a fine crumb resembling sand.
The original recipe calls for cream cheese icing, but I decided to use more of the salted caramel sauce to coat the top of each cupcake instead. Once covered in a thin layer of salted caramel sauce, sprinkle the biscuit “sand” over the top of each cupcake. Put a jelly baby sunbather onto each cupcake and add a cocktail umbrella to complete the effect.
The cupcakes are a lovely texture and the salted caramel sauce complements the sponge perfectly. Here’s what they look like inside:
Store your salted caramel beach cupcakes in an airtight container in a cool, dry place. Try to eat within a couple of days for them to be at their best.
Looking for other cupcake recipes? Try these!
Chocolate brownie cupcakes with buttercream icing.
Claire Huston / Art and Soul