Craving something sweet for the weekend? These fluffy and delicious cupcakes are a must-try recipe from our Marketing Manager Esther.

Serves: 12

Prep time: 40 minutes

Cook time: 20 minutes

Ingredients

For the cakes:

110g soft spread

225g caster sugar

2 medium eggs

150g SR flour

125g plain flour

120ml milk

1tsp vanilla extract

For the salted caramel filling:

150g carnation caramel

1tsp sea salt

For the vanilla whipped cream:

300ml double cream

1tsp vanilla extract

For the topping:

12 pretzels

Method

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 an electric hand mixer until soft and creamy (about 3–5 minutes). Scrape 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 self-raising and plain flour. In a jug, measure the milk and stir in the vanilla extract.
5. Starting with the flour, fold a third of it into the creamy mixture. Then fold in a third of the milk mixture. Continue this until all the flour and milk are added.
6. Using two teaspoons, carefully divide the mixture between the tins, so they are about two-thirds full.
7. Place in the middle shelf of the oven and bake for 20 minutes or until browned and a skewer comes out clean.
8. While baking, mix the caramel with the sea salt and set aside.
9. To make the whipped cream, whisk the double cream and vanilla in a large mixing bowl with an electric hand mixer until soft peaks form.
10. Once the cupcakes are cooked, place them onto a wire rack to cool.
11. Once cool, use a knife to cut a square piece of cake out of the middle. Fill generously with the salted caramel.
12. Place the whipped cream into a piping bag with a large circle nozzle. Pipe onto the cupcakes as desired.
13. Top with a pretzel.

And just like that, you'll have some delicious, creamy cupcakes. Enjoy!