I have been neglecting my blog for the past week I have no excuses! Other than the fact I have been busy in the kitchen cooking, baking and enjoying some family time.
Here is the recipe I used for my favourite cake give it a go you will love it.
125g/4½oz white caster sugar
80ml/2½fl oz double cream
½ tsp salt (or to taste)
1 tsp vanilla extract
160g/5¾oz salted butter, softened
200g/7oz icing sugar
For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (CAUTION: the caramel may splutter a little when you add the cream.) Stir in the salt and vanilla and set aside to cool completely.
Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in the caramel. When combined pipe or spread the icing over the cup cakes and sprinkle with a little extra sea salt.