Salted Caramel Cupcakes
"Deliciously moist and fluffy vanilla cupcakes topped with a silky cloud of Swiss meringue caramel buttercream, and filled and drizzled with salted caramel!..."
INGREDIENTS
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1 and 1/2 cups (150g) cake flour*
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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2 large eggs, room temperature
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3/4 cup (150g) caster/granulated sugar
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1/2 cup (115g) unsalted butter, melted
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2 teaspoons vanilla extract
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1/2 cup (120g) Greek-style yogurt
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Store-bought or homemade salted caramel sauce , to fill cupcakes and drizzle on top
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3 large egg whites
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1 cup (200g) caster/granulated sugar
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1 cup (226g) unsalted butter, softened and cubed
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1 teaspoon vanilla extract
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1/4 cup (80g) store-bought or homemade salted caramel sauce
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