Salted Caramel Pretzel Cupcakes!
Prep Time
10 mins
Total Time
28 mins
Salted Caramel Pretzel Base, Lovely Homemade
Cupcakes, Salted Caramel Sauce Centre, Salted Caramel Frosting, and even more
Pretzel! Perfect Salted Caramel Pretzel Cupcakes!
Course: Cupcakes
Cuisine: Cupcakes
Keyword: Caramel,
Christmas
Calories: 453 kcal
Author: Jane's Patisserie
Ingredients
Pretzel Base
·
100 g Pretzels (Salted
Caramel Flavour)
·
35 g Unsalted
Butter
Cupcakes
·
150 g Unsalted
Butter
·
150 g Light
Brown Sugar
·
150 g Self
Raising Flour
·
3 Medium Eggs
Frosting
·
150 g Unsalted
Butter (Room temp)
·
350 g Icing
Sugar
·
100 g Salted
Caramel Sauce
Extras
·
Pretzels
·
Salted
Caramel Sauce
Instructions
Pretzel Base
1.
Preheat
your oven to 180/160C Fan, and get your 12 Cupcake/Muffin Cases ready. I used
Iced Jems Regular Baking Cups!
2.
Blitz
your Pretzels down to a fine crumb, and mix in the melted butter.
3.
Split
between the 12 cases, and press down firmly.
Cupcakes
1.
Beat
together your Butter and Sugar until light and fluffy, and add in your Flour
and Eggs and beat again.
2.
Split
between the 12 cases, and bake in the oven for 18-22 minutes, until they're
baked through!
3.
Once
they are baked, leave to cool fully on a wire rack.
Decoration
1.
Core
out the centres of the cupcakes slightly, and fill with a delicious Salted
Caramel Sauce.
2.
Beat
together your Unsalted Butter (it's best at room temperature) for a couple of
minutes on its own.
3.
Add in
the Icing Sugar 1/3 at a time, beating fully in-between each addition.
4.
Add in
your Salted Caramel Sauce and beat till smooth and delicious!
5.
Pipe
onto your Cupcakes with your favourite piping tip.
6.
Sprinkle
on some crushed Pretzels, and add on some cute Festive Pretzels on top!
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