Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Billington's Salted Caramel Cupcakes

Cooking time: 
15-30 minutes
Preparation time: 
10-15 minutes


  • 150 grams softened butter
  • 150 grams Billingtons light muscovado Sugar
  • 3 size 3 eggs at room temperature, beaten
  • 1 tsp Neilsen Massey Vanilla Extract
  • 2 tbsp milk
  • 150 grams Self Raising Flour

Salted Caramel  buttercream (Makes enough to top 12 cup cakes):

  • 50 grams Stork tub unsalted, softened
  • 200 grams Billingtons Golden  Icing sugar, sifted
  • good pinch sea salt flakes

- Large metal spoon - Dessert spoon



  • Preheat the oven to 170c, /fan oven 150c, /Gas Mark 5. Line a cup cake tin with cup cake cases
  • Beat the softened butter and muscovado  sugar until  very light and creamy Beat the eggs together lightly with a fork, then add a little at a time to the Stork and sugar mixture, beating really well until the mixture is emulsified, before adding the next bit of egg, .
  • Using a large metal spoon fold in the vanilla extract, milk and flour, lifting the mixture in a figure of eight to scoop up the flour and fold it in. Do this as lightly as you can to keep all the air in your mixture.
  • Using a dessert spoon, place a rounded spoonful in each cake case. Bake for about 15-18 minutes, but check after 15 minutes. The cakes should be evenly browned, and just feel firm and springy when you touch them in the centre
  • Allow to cool for 5 minutes then remove from the tin and allow to cool completely

Salted Caramel  buttercream:

  • Beat the Stork and sugar together until smooth, adding a teaspoon of hot water if liked to help soften it and make a soft smooth consistency 
  • Add a pinch of sea salt flakes
  • Pipe or swirl on top of the cupcakes
  • Sprinkle with a few tiny flakes of salt (if liked)