I love these so much. I love sweet and salted tasting things, like mixing sweet and salted popcorn, or salted caramel chocolate…Mmmm.
So this is a recipe which is pretty much vanilla cupcakes with butter vanilla icing, with some salty goodness mixed in!
Ingredients: 140g of softened butter, 200g caster sugar, 1/2 tsp salt, 1 large free-range egg, 160ml of room temp whole milk, 2 tsp of vanilla extract, 2 tsp of baking powder and 1/2 tsp of bicarbonate of soda and roughly 40g of salted pretzels crushed.
Icing: 85g of butter, 1/4 tsp salt, 1 tsp Vanilla extract, 220g of icing sugar, 60ml double cream, and more pretzels to garnish.
So first, preheat the oven to Gas mark 4/180 degrees. Then line a 12 hole muffin tin with paper cases. I tend to get quite large paper muffin cases.
Then in a large bowl you are going to cream together the butter, sugar and salt.
Next whisk in (fork in is good too) the egg, then vanilla, then milk.
It will look like runny scrambled eggs or porridge at first, but keep mixing!
Once that looks more like cake mixture,you’re going to add in the flour, baking powder and bicarbonate of soda til it’s all combined.
Now for the messy part. Ladle the mixture into the paper cases evenly. These don’t rise very much so there will be quite a bit of mixture in each case, but if you use all the mixture for the 12 they will be nice, thick cupcakes.
So they are going to be in the oven for about 15-20minutes depending on your oven. I tend to set the timer for 15 then keep an eye on them til they look golden on top and have hardened.
While they are baking either take a break or get started on the icing. They are going to take about 15 minutes to cool once they are out before you can ice them, so don’t stress 😉
The icing. This is pretty amazing butter icing if I do say so myself. Usually butter icing is just too sickly for me…now…as a kid I could have eaten a whole bowl of it…but not now *nods*
So, mix together the softened butter, vanilla and salt. Then start adding in the icing sugar. I put it into the mix in stages, just to make sure it’s not too dry.
Next up is the double cream, mmm. Again, add this in stages to make sure the consistency stays right. When it’s all mixed in your fork should be able to twist and stand. If it’s a bit runny pop it in the fridge for 5 minutes.
As I said the cupcakes are going to need to cool on a cooling rack for about 15 minutes before you can ice them. Don’t try and rush this, the butter icing will only start sliding off the cupcake and make it impossible to ice.
I’m terrible at icing cupcakes, I’ve been shown by someone who worked in a cupcake shop, and I guess i could if I really put my mind to it….but lets just assume I prefer the more improvised method of just…making sure there is some icing on top of the cake!
So I’ve taken some photos of the process for anyone who really struggles with this part. Personally I dollop a lump of icing in the middle of the cake, then with the back of a spoon start swirling the icing from the middle to the edges.
This recipe makes quite a lot of butter icing, so there will be as much as you want for the cakes and for nibbling at during this process!
Once they are iced, garnish with pretzels, either crushing one on top, or a whole one. The crushed ones are easier for eating in as few bites as possible, but the whole pretzel also doubles as a spoon for icing 😛