Salted Caramel Mini Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.

   Tip: Use a silicone spatula to prevent sticking.

2. 2

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

   Tip: Make sure to incorporate any lumps.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Gradually add the dry ingredients to the butter mixture, alternating with the vanilla extract, beginning and ending with the dry ingredients. Beat just until combined.

   Tip: Don't overmix.

5. 5

   Divide the batter evenly among the muffin cups.

   Tip: Tap the tin to remove any air bubbles.

6. 6

   Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Rotate the tin halfway through baking.

7. 7

   Allow the cupcakes to cool completely in the tin.

   Tip: This will help the glaze set.

8. 8

   To make the glaze, whisk together the caramel sauce, heavy cream, and flaky sea salt in a small bowl until smooth.

   Tip: Adjust the consistency as needed by adding more cream or caramel.

9. 9

   Drizzle the glaze over the cooled cupcakes.

   Tip: Use a spatula to spread the glaze evenly.

10. 10

    Sprinkle confectioners' sugar over the top of the glaze.

    Tip: This adds a nice textural element.