sig's Salted Caramel and dark Toffee Cupcakes

Name: sig's Salted Caramel and dark Toffee Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 grams unsalted butter ,softened; 100 grams dulce de leche ( I make my own,it is easy but time consuming); 3 eggs,beaten; 1 tsp vanilla extract; 175 grams plain flour; 3 tsp baking powder; 1 large pinch of salt; 2 tbsp milk; 75 grams all-butter toffee; 150 grams caster sugar,(fine sugar); 150 ml double cream; 1 large pinch of salt flakes or ground salt; 200 grams unsalted butter; 150 grams castor sugar; 1 tbsp water

Servings: persons

175 grams unsalted butter ,softened
100 grams dulce de leche ( I make my own,it is easy but time consuming)
3 eggs,beaten
1 tsp vanilla extract
175 grams plain flour
3 tsp baking powder
1 large pinch of salt
2 tbsp milk
75 grams all-butter toffee
150 grams caster sugar,(fine sugar)
150 ml double cream
1 large pinch of salt flakes or ground salt
200 grams unsalted butter
150 grams castor sugar
1 tbsp water

1
preheat oven to 180C/350F/gas 4
2
cream together butter and sugar until pale and light, add the dulce de leche and slowly add the beaten eggs,mixing very well,add vanilla extrat ,mix in.Sift the flour ,baking powder and salt mix into rest of dough add milk and mix until very smooth
3
devide the mixture between 12 paper lined paper cupcake cases,fill about 2/3 add the chopped toffees over top
4
bake on the middle shelf for about 20 minutes,they are cooked when a skewer inserted comes away clean, cool for 5 minutes after baking ,remove to wire cooling rack.
5
to make the frosting put sugar in bowl with 1 tablespoon of water over liw heat let it dissolve without stirring it.Turn up heat and cook until sugar is a deep amber colour,remove from heat.
6
the caramel will bubble and harden but add cream and salt ,stir add cream,leave to cool.Beat the butter until soft add to the cold caramel beat until smooth,pipe onto cupcake
7
make sugar glace add sugar to pot with one tablespoon of water over low heat until dissolved ,Remove from heat ,cool slightly drizzle over cupcakes, be careful not to disturb icing to much .
8
This is how I make Dulce de Leche

1504

kcal

Calories

113

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 175 grams unsalted butter ,softened, 100 grams dulce de leche ( I make my own,it is easy but time consuming), 3 eggs,beaten, 1 tsp vanilla extract, and more.

Yes, sig's Salted Caramel and dark Toffee Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!