This cupcake recipe has a thoroughly modern twist, with the salted peanut cutting through the sweetness of the caramel
- 100g (4oz) butter
- 125g (4½oz) caster sugar
- 2 free-range eggs, beaten
- 1tsp vanilla extract
- 125g (4½oz) plain flour
- 1tsp baking powder
- 2tbsp whole milk
- 200g (7oz) cream cheese
- 40g (1½oz) icing sugar
- 1tbsp whole milk
- 100g (4oz) peanut butter
- 100g (4oz) canned caramel (eg Carnation Caramel)
- pinch sea salt flakes
- 12-hole cupcake tray, 12 paper cupcake cases, and a piping bag (optional)
Choose the best sea salt – sea salt is a natural product with a soft, sea-like quality in taste. You also need very little to get flavour, so it's a healthier option. Table salt is processed and will give a strong, almost chemical flavour if you taste it side by side with sea salt, especially in desserts and cakes. We have delicious sea salts from the UK - Maldon, Anglesey and Cornish.
Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cupcakes, beat the butter and sugar until pale and light, gradually beat in the eggs, mix in the vanilla then fold in the flour. Mix in the milk, half the amount at a time, then fill the paper cases tray with the mixture and bake in the oven for 12 to 15 minutes or until springy and lightly golden.
To make the topping, mix the cream cheese and icing sugar in a bowl until smooth, then beat in the milk and peanut butter. Then, gently fold in the caramel to create a ripple effect if you're spreading the frosting. Or put the caramel in one side of the piping bag and the cream cheese mix in the other so they come out in a swirl when piped.
Once the cakes have cooled, add the topping and sprinkle over a little sea salt.