Salted Caramel Fairy Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Optional: use a silicone mat for easy cake release.

2. 2

   In a medium bowl, whisk together the flour, sugar, and a pinch of salt.

   Tip: Make sure to sift the flour to avoid lumps.

3. 3

   In a large bowl, beat the butter until creamy, then add the eggs one by one, beating well after each addition.

   Tip: Use room temperature eggs for the best results.

4. 4

   Add the vanilla extract and mix until combined.

   Tip: Don't overmix the batter.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Tip: Don't overmix the batter.

6. 6

   Divide the batter evenly among 12 fairy cake molds or small cups.

   Tip: Tap the molds gently to remove any air bubbles.

7. 7

   Bake for 15-18 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during baking.

8. 8

   Remove the cakes from the oven and let them cool in the molds for 5 minutes.

   Tip: Don't touch the cakes during this time.

9. 9

   Drizzle the salted caramel filling over the cooled cakes.

   Tip: Use a piping bag or a spatula to create a smooth, even layer.

10. 10

    Sprinkle the flaky sea salt over the caramel filling.

    Tip: Use a gentle touch to avoid crushing the salt.