Salted Caramel Filled Vanilla Cupcakes
(Makes 12 regular size cupcakes
1/2 cup milk + 1 tsp lemon juice side aside for 5 mins
of salted caramel sauce
Preheat oven to 175C.
In a large bowl whisk together flour, baking powder, baking soda, and salt.
In your mixing bowl beat eggs for 20 secs then add sugar and beat for another 30 secs on medium speed.
Add vanilla extract and oil.
Reduce speed to low, add 1/2 of your flour mixture.
Then pour in 1/2 of your buttermilk.
Continue to add the other half of your flour, then buttermilk.
Beat until just combined. Don't forget to scrap down your bowl.
Fill cupcake liners till 3/4 full.
Bake for 12-14 mins until skewer comes out clean.
Let cool in pan for 2 minutes before carefully taking it out to cool on wire rack completely.
Use a filling nozzle or squeeze bottle, fill cupcakes with salted caramel.
Adapted from Glorious Treats