I must confess to feeling a little sick, you see the Children are at School, all my jobs are done, its raining and I can’t face going out, so I decided to make these gorgeous muffins for the Children when they get home, but having no one here to lick the bowl and the salty caramel being to die for, I couldn’t resist! It is so good, the mixture of sweetness with the saltiness is a combination that is out of this World.

I will go as far to say that the caramel is so amazing that I will be making this again but on its own just to pour over vanilla ice cream.

 
Buon appetito

 
Makes 12
 
For the Cupcakes
 
100g dark brown sugar
100g golden caster sugar
200g unsalted butter, very soft
1/2 teaspoon vanilla extract
4 medium eggs, beaten
200g self-raising flour
1 tablespoon milk
 
For the Icing
 
115g golden granulated sugar
75ml double cream
1 teaspoon salt
150g unsalted butter, very soft
200g golden icing sugar
1 teaspoon vanilla extract
 
First make the caramel sauce for the icing.
Put the granulated sugar in a small pan with 3 tablespoons water. Dissolve the sugar comletely over a low heat. Turn up the heat to medium and bubble the syrup without stirring until it turns golden brown and smells like caramel. Be careful not to overcook it otherwise the caramel will taste bitter. Quickly pour in the cream – it will splatter and splutter – stir, then add the salt and set aside until completely cold.
 
Heat the oven to 200c/ 180c fan/ gas mark 6. Line a 12 hole muffin tin with paper muffin cases.
 
To make the cupcakes, put the sugar, butter and vanilla extract into a large bowl and beat with an electric whisk until fluffy and lighter in colour. Beat in the eggs a little at a time. If ther mixture looks like its splitting or curdling, just beat in 1 tablespoon of flour.
 
Using a large metal spoon, fold in the flour and milk. I cheated and used my Artisan, they seemed to come out just fine. Divide the mixture equally among the paper cases. Bake for 15 – 20 minutes until golden. Transfer to a wire rack to cool.
 
To finish the icing, beat together the butter and icing sugar with the vanilla extract until fluffy. Beat in the cold caramel sauce. The icing should be spreadable but hold its shape – put it in the fridge for 10 minutes or so if it is to soft. I had to! When the cakes are cold, spread or pipe the icing on top.
 
This recipe was taken from Country Living Magazine, July 2011, my favourite read at the moment.