Salted Caramel Cupcakes

I've been practicing my cupcake making skills to use for S's future parties and decided to have a go at making salted caramel cupcakes. They turned out so good I made them twice in 3 weeks (the guys at P's work enjoyed them from what I heard). 

I won't post the recipe as its quite long, but I used this one: Triple Salted Caramel Cupcakes

and the recipe for salted caramel is this one I posted last week. 

My beloved KitchenAid in action

 

Creaming butter and sugar

Adding eggs

Delicious batter (too good not to eat off the spoon)

Ready to bake

Ta-da!

Waiting to be dressed

Salted caramel buttercream

A better look

And the final product, triple salted caramel cupcakes.

You need to make these like yesterday!

Riette

x

Homemade Muesli Bar Recipe

Since becoming a stay at home mum, I am trying to make as much from scratch as I can, which is beneficial for us both financially and health wise. Rather than buying Uncle Toby's muesli bars, I make these for P every week (he takes them to work every day). I love the combination of the pepitas with honey which makes them a little bit smokey but still sweet, and they are much more satisfying than store bought ones.

 

Ingredients

 

50g unsalted butter

1/4 cup honey

1/2 cup raw sugar (could use coconut sugar instead)

150g pepitas (pumpkin seeds)

90g sultanas

1/4 cup flaked almonds

1/2 cup wholemeal self raising flour

1/2 cup rolled oats

Method

 

1. Pre-heat the oven to 170 degrees Celsius. Line a 21cm square tin with baking paper.

2. Add the butter, honey and raw sugar to a small saucepan and heat until sugar is melted. Allow to cool for a couple of minutes.

3. In a large bowl, mix the dry ingredients (everything else).

 4. Add the sugar mixture to the bowl and mix thoroughly.

5. Put the mixture into the prepared pan and spread out with a spoon. With the back of a spatula, press down to flatten the mixture so it is nice and even.

6. Bake in the oven for 15-20 minutes until golden brown (I always check at 15 to make sure they don't overcook). Remove from the oven and leave to cool completely in the pan (If you remove before cooled they will most likely crumble).

7. Once cooled, cut into 12 bar pieces using a serrated knife. Store in an airtight container for up to a week.

 

I hope you enjoy!