About this recipe:The salted caramel buttercream icing makes these almond flavoured cupcakes delicious, but not too sweet. A perfect birthday cupcake for adults.
190g plain flour
1 3/4 teaspoons baking powder
200g caster sugar
110g margarine, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
175ml full fat milk
110g brown soft sugar
2 tablespoons golden syrup
1 tablespoon vanilla extract
125ml double cream, or as needed
1 pinch of salt
170g salted butter, softened
250g icing sugar
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat the oven to 180 C / Gas mark 4. Line 12 cupcake cups with paper cases.
Whisk together flour and baking powder in a small bowl.
Cream together 200g caster sugar and 110g margarine until well blended. Beat in eggs, one at a time, until thoroughly combined. Stir in vanilla and almond extracts. Gradually beat in flour mixture, alternating with milk. Spoon cake mixture into prepared cupcake cups, filling about 2/3 full.
Bake in the preheated oven until a skewer inserted into the centre of a cupcake comes out clean, 20 to 25 minutes.
To make caramel, place brown sugar, 110g margarine, golden syrup and 1 tablespoon vanilla in a large saucepan over medium heat. Bring mixture to the boil. Reduce heat and simmer until thickened, 3 to 4 minutes. Remove from heat and allow to cool to warm (not hot) temperature. Add cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt and allow to cool to room temperature.
Beat salted butter with icing sugar in a bowl with an electric mixer on medium speed until mixture is fluffy. Slowly add and beat in caramel, a tablespoon at a time, beating until icing is smooth. Ice cooled cupcakes.