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Malt Salted Caramel Cupcakes
By Cameo Cupcakes

Makes 12 cakes



180g salted butter, softened                 
220g caster sugar         
2 teaspoons vanilla extract                   
4 large eggs     
5 tbsp milk                                           
280g fine self raising flour
½ cup of sunflower oil

Topping and Filling

500g buttercream (250g softened salted butter, 250g icing sugar, milk)
12 Malted Milk biscuits
4 tablespoons of Horlicks
12 teaspoons of tinned Carnation Caramel
Pinch of salt to taste


Pastel yellow glitter and white chocolate coated Crispearls (From HB Ingredients)


  1. Preheat oven to 160°C. 
  2. Line a 12 hole muffin tin with cupcake cases
  3. Beat the softened butter and sugar until light and fluffy, add vanilla extract.
  4. Add eggs, two at a time and mix in, then add milk and mix in
  5. Add flour and beat until the mixture is smooth, do not over beat.
  6. Spoon into prepared cases (2.9fl.oz. ice cream scoop is ideal for this) and bake for approximately 20 minutes, until just firm on top.
  1. Place your caramel in a small bowl and add a pinch of salt, mix to taste.
  2. Scoop out a hole in your cupcakes (or use a bismark tool) and fill with the salted caramel sauce.
  3. Crush the biscuits into fine crumbs and add to a bowl with the Horlicks. Mix into the buttercream until all combined.
  4. Pipe onto the cupcake and add decorations and glitter.



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