Salted Caramel Pretzel Cupcakes

Hi everyone again,

So this time I made something a little more complicated and very sweet. These cakes are perfect as an afternoon treat and can be either topped with whipped cream or vanilla buttercream (it’s up to you!) – I made both!

Makes 12 cupcakes/muffins (I always use a muffin tin and cases).



110g soft spread

225g caster sugar

2 medium eggs

150g SR flour

125g plain flour

120ml milk

1tsp vanilla extract

Salted caramel filling 

150g carnation caramel

1tsp sea salt


110g soft spread

500g icing suagr

1tsp vanilla extract

1tbsp milk

Or Whipped cream

300ml double cream

1tsp vanilla extract

Toffee sauce

50g light brown sugar

25g dark brown sugar

15g soft spread

1tbsp golden syrup

Vanilla extract, splash

62ml double cream


Handful of salted pretzels



1.Preheat your oven to 180°C/Gas mark 4. Line a 12 hole muffin tin with cases.

2.In a large mixing bowl, cream together the soft spread and caster sugar with a electric hand mixer until soft and creamy (about 3-5 minutes). Scrap the sides of the bowl with a spatula as you go, to ensure the mixture is combined thoroughly.


3.One at a time, mix in the eggs. Stir until completely combined.


4.In a separate bowl, sieve together the SR and flour. In a jug measure the milk and stir in the vanilla extract.

5.Starting with the flour, fold a third it into the creamy mixture. Then fold in a third of the milk mixture. Continue this until all the flour and milk is added.


6.Using 2 teaspoons, carefully divide the mixture between the tins, so they are about 2/3 full.


7.Place in the middle shelf of the oven and cook for 20 minutes or until browned and a skewer comes out clean.


8.Whilst baking, mix the caramel with the sea salt and set aside.


9.To make the buttercream, combine the butter, icing sugar and vanilla in a large mixing bowl. Initially use a large metal spoon, but once the icing sugar is combined use an electric hand mixer to produce a soft and fluffy buttercream. You might need to add a splash of milk to the icing if it is a little stiff.




10.Or to make the whipped cream, whisk the double cream and vanilla in a large mixing bowl with an electric hand mixer until form soft peaks.

11.To make the toffee sauce, place all ingredients except the double cream into a saucepan and heat slowly until reaches a rolling boil (when bubbles form on top), then quickly add the cream and whisk. Remove from the heat and pour into a jug.


12.Once cupcakes are cooked, place onto a wire rack to cool.


13. Once cool, use a knife to cut a square bit of cake out of the middle. Fill generously with the salted caramel.


14.Place the buttercream/whipped cream into a pipping bag with a large circle nozzle. Pipe onto the cupcakes as desired.

15.Drizzle with the toffee sauce and top with a pretzel/crushed pretzels.

Enjoy 🙂


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