Sunday, 15 March 2015

Salted Maple Cupcakes

For those who like salted caramel cupcakes, this is one for you! As I've mentioned in previous posts, I'm really getting into these modern flavour combinations lately, that mix sweet with savory. Not gonna lie, these cupcakes are mostly sweet, but the added touch of salt in all stages of the recipe adds a whole other dimension to these little treats. Going with the salted caramel idea, I've noticed quite a few people go as far as adding a piece of bacon on the top of, or even in their creations. To give these cupcakes a longer shelf-life (and not to scare the unadventurous away), I decided not to add that little piece of savory goodness. Anyway here's my recipe:

For the Cupcakes
6 oz / 150g margarine
6 oz / 150g light brown muscovado sugar
6 oz / 150g  self-raising flour
3 eggs
3 oz / 75g milk chocolate chips
½ teaspoon salt
1 tablespoon maple syrup

Icing / Topping
8 oz / 200g icing sugar
4 oz / 100g soft butter
½ teaspoon salt
1-2 tablespoons maple syrup
Dash of milk
3 packet waffles
100g milk chocolate
Pinch of salt
*extra: grated chocolate, glitter, anything else that takes your fancy


1) Preheat oven to 180°C/ Gas 4. Line a muffin tin with muffin cases and set aside. Make the Cupcakes: Cream the margarine, sugar, salt and maple syrup together until light and fluffy.

2) Gradually add the egg and sieve the flour, mixing well after each addition. Fold through the chocolate chips

3) Spoon evenly into the muffin cases and bake for 20 minutes until springy to the touch or an inserted skewer comes out clean. Whilst the cupcakes are cooking, cut the waffles into quarters ad melt the chocolate. Dip the waffle pieces in the chocolate and sprinkle a tiny amount of salt on each one. Allow the chocolate to set before using them to decorate the cakes in the next stage. Once the cupcakes are baked, allow to cool on a wire rack.

4) Make the Buttercream Icing: Cream the butter with the milk, maple syrup and salt until softened. Sieve in the icing sugar gradually, mixing well after each addition. Keep mixing until the icing reaches a spreadable consistency.

5) Decorate the Cupcakes: Spread or pipe the buttercream icing onto the cupcakes, top with a any decorations you desire and ALWAYS add a touch of glitter ;)