Odlums

Salted Caramel Chocolate Cupcakes in a jar

Oven Time : 40-50 mins

www.odlums.ie /recipes/salted-caramel-chocolate-cupcakes-in-a-jar/

What you need:

  • 140g/4.9oz   Odlums Self Raising Flour sifted
  • 150g/5.3oz    Caster sugar
  • 150g/5.3oz    Unsalted 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
  • 1can                Carnation Caramel
  • 2tsp                Coarse Salt
  • 250ml             Cream, Whipped
  • Grated milk chocolate
  • 4 -8 small glass yoghurt pots/jars

How to:

  1. Pre-heat the oven to 180C/350F/Gasmark4, butter and line a 20cm cake tin.
  2. Beat the butter and sugar until light and creamy, mix in the egg and sieved flour and baking powder 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.
  3. When baked cool on a wire rack.
  4. Mix the caramel with 1tsp salt of salt, add a bit more if you like more salt, 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.
  5. Cut the cake into small pieces and place in the bottom of the jars, top with salted caramel, then pipe in the  cream, if there is room, repeat this process and sprinkle with grated chocolate, extra salt or sprinkles.
Odlums

Behind Every Bake

Salted Caramel Chocolate Cupcakes in a jar

CATEGORY: All Recipes
COOK TIME: 40-50 mins

What you need:

  • 140g/4.9oz   Odlums Self Raising Flour sifted
  • 150g/5.3oz    Caster sugar
  • 150g/5.3oz    Unsalted 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
  • 1can                Carnation Caramel
  • 2tsp                Coarse Salt
  • 250ml             Cream, Whipped
  • Grated milk chocolate
  • 4 -8 small glass yoghurt pots/jars

How to:

  1. Pre-heat the oven to 180C/350F/Gasmark4, butter and line a 20cm cake tin.
  2. Beat the butter and sugar until light and creamy, mix in the egg and sieved flour and baking powder 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.
  3. When baked cool on a wire rack.
  4. Mix the caramel with 1tsp salt of salt, add a bit more if you like more salt, 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.
  5. Cut the cake into small pieces and place in the bottom of the jars, top with salted caramel, then pipe in the  cream, if there is room, repeat this process and sprinkle with grated chocolate, extra salt or sprinkles.

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