Salted Caramel popcorn cupcakes anyone? Or should I say EVERYONE?!!

Recipe by Lolita Bonita



75 g butter
175 g self-raising flour
175 g caster sugar
1/2 tsp. baking powder
1/2 tsp. vanilla extract
3 large eggs


1 cup granulated sugar
1/4 cup + 2 tbsp water
1/4 cup salted butter, diced into
1 tbsp pieces
1/2 cup heavy cream
1/2 tbsp fine sea salt

Salted Caramel Cupcakes


Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.

Put all the cupcake ingredients in one bowl and just mix.

Once ready bake in the oven for 20-25 mins.

Whilst the cupcakes are baking you can make a start on the salted caramel. This is the tricky bit.

Gather all of your ingredients and have them nearby ready to add to the mixture as needed.

In a heavy-bottomed 2 – 3 quart saucepan (something that isn’t dark on bottom so you can see the shade of caramel), heat sugar, salt and water over medium-high heat whisking constantly to dissolve sugar.

Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber colour, carefully swirling pan occasionally* (this will take time, so be patient. See photos below for the stages to watch for).

It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish-orange and that is what you are looking for.

Once mixture reaches a dark amber colour, immediately add butter and whisk until butter has melted then immediately remove from heat.

Carefully pour in cream and immediately whisk with a long-handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.

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