Pre-heat the oven to 180C/350F/Gasmark4, butter and line a 20cm / 8 inch x 30 cm/12inch oblong tin. A small roasting can also be used.
Beat the butter and sugar until light and creamy. Mix in the eggs and sieved flour, baking powder and cocoa until well combined, stir in the vanilla essence, add the milk now if the mixture is too dry.
Pour into the prepared baking tin and place in the pre-heated oven for 25-30 minutes. When baked cool on a wire tray.
Heat the caramel in a saucepan over a low heat, mix in a teaspoon of salt, add a bit more if required. put it into a piping bag (can also be spooned in) and set aside. Put the whipped cream into another piping bag and set aside.
When cold, slice the cake across horizontally. Cut rounds to fit the top of each jar/glass.
Break up remaining cake and use to line base of each jar/glass.
Top with a tablespoon of salted caramel, pipe or spoon cream on top of caramel. Repeat this process if there is more room in the jars.
Finally, put a round of sponge on top and pipe/spoon cream on top . Sprinkle with grated chocolate or extra salt on top.
Behind Every Bake
Salted Caramel Chocolate Cupcakes in a jar
CATEGORY: All Recipes
COOK TIME: 25-30 mins
Share Recipe
What you need:
150g/5oz Odlums Self Raising Flour sifted
150g/5oz Shamrock Caster sugar
150g/5oz Salted butter
½ tsp Odlums Baking powder
2 tbls Cocoa powder
3 Eggs beaten
(1 tbsp milk if the mixture is too dry)
1 tsp Goodalls Vanilla essence
1 can Carnation Caramel
2tsp Coarse Salt
250ml Cream, Whipped
Grated milk chocolate
4 -8 small glass yoghurt pots/jars
How to:
Pre-heat the oven to 180C/350F/Gasmark4, butter and line a 20cm / 8 inch x 30 cm/12inch oblong tin. A small roasting can also be used.
Beat the butter and sugar until light and creamy. Mix in the eggs and sieved flour, baking powder and cocoa until well combined, stir in the vanilla essence, add the milk now if the mixture is too dry.
Pour into the prepared baking tin and place in the pre-heated oven for 25-30 minutes. When baked cool on a wire tray.
Heat the caramel in a saucepan over a low heat, mix in a teaspoon of salt, add a bit more if required. put it into a piping bag (can also be spooned in) and set aside. Put the whipped cream into another piping bag and set aside.
When cold, slice the cake across horizontally. Cut rounds to fit the top of each jar/glass.
Break up remaining cake and use to line base of each jar/glass.
Top with a tablespoon of salted caramel, pipe or spoon cream on top of caramel. Repeat this process if there is more room in the jars.
Finally, put a round of sponge on top and pipe/spoon cream on top . Sprinkle with grated chocolate or extra salt on top.
