This is such a wonderful idea for a gift. Layered chocolate sponge with salted caramel and buttercream. These cupcakes in a jar are the perfect idea for a wedding favour, or just a nice take away for any guest to a party. The undecorated cakes can be frozen. The undecorated cakes will keep in an airtight container for 2 days. The assembled cakes don't need to be kept in the fridge. Consume the assembled cakes within 3 days We made our sponge cakes but you don't have to. Any firm shop bought cake will do.
12 ingredients8 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
For The Cake
150gUnsalted Butter (softened)
150gBillington's unrefined golden caster sugar (to dust)
135gSelf Raising Flour
15gCocoa powder
3Eggs
1 tspBaking powder
1 tspNielsen-Massey Vanilla Extract
For The Salted Caramel
397gNestle carnation caramel
1/2 tspSea salt flakes
For The Salted Caramel Buttercream
80gUnsalted Butter (softened)
100gBillington's Unrefined Golden Icing Sugar
75gSalted caramel
Utensils
2x Glass jars
Ribbon
20cm/8in tin
Nutritional information per 425g serving
Energy 1917cal
Fat 92g
of which Saturates 56g
Carbohydrates 246g
of which Sugars 212g
Protein 12g
Salt 2.5g
Method
Step 1
First make the cake. Preheat the oven to 190ºc/170ºc fan/Gas 5. Grease and line 2 square 20cm/8 inch tins.
Step 2
In a bowl, combine the ingredients for the cake. Pour this into the cake tin and bake for 25 minutes or until a cake tester comes out clean.
Ingredients for this step
150gUnsalted Butter (softened)
150gBillington's unrefined golden caster sugar (to dust)
135gSelf Raising Flour
Step 3
When the cake is cooked allow it to cool completely on a wire rack.
Step 4
While the cake is cooling, make your caramel by gently warming the caramel from the tin in a saucepan until it is smooth and adding salt to your taste.
Step 5
Make the buttercream in a clean dry bowl using a little of the caramel you just made (1tbsp).
Step 6
When you are ready to make the cupcake jars. Cut circles from your cooled cakes with the cutter and then divide into quarters. They will easily fit through the neck of the jar to be reassembled within.
Step 7
Make a layer of salted caramel buttercream and salted caramel with the chocolate sponge.
Step 8
Repeat these layers and then top with your decorations before sealing with a lid and some ribbons.
5 Baker Ratings
Too sweet! But it's good, I would recommend to put less sugar in the buttercream
Love this?
Yum! I followed the recipe EXACTLY and got really great results. I'm making these for all my friends this xmas!
