Salted Caramel Petits Fours
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These elegant little cakes are honestly easier to make than they look, and I love how impressive they are when you bring them to the table. The buttery sponge base comes together in about twenty minutes, and then you just bake and glaze. What makes them special is that salted caramel topping, which hits that perfect sweet and salty balance that everyone adores. Plus, eggs are packed with choline, which is wonderful for brain health, so you can feel a little better about indulging in these treats. They're perfect for impressing guests without spending hours in the kitchen.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 150unsalted butter
- 4large eggs
- 50plain flour
- 6salt
- 100caramel sauce(Homemade or store-bought)
- 6flaky sea salt
- 150granulated sugar (for glaze)
- 100water
- 50unsalted butter (for glaze)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together flour, sugar, and salt.
Tip: Use a digital scale for accuracy.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add eggs one at a time, beating well after each addition.
Tip: Beat until smooth and creamy.
- 5
With the mixer on low speed, gradually add the flour mixture in three parts, alternating with the water, beginning and ending with the flour mixture.
Tip: Be careful not to overmix.
- 6
Divide the batter evenly among the muffin cups.
Tip: Fill to the top of the cups.
- 7
Bake for 18-20 minutes, or until a toothpick inserted into the centre of a cake comes out clean.
Tip: Let cool in the tin for 5 minutes before transferring to a wire rack.
- 8
While the cakes are still warm, fill a piping bag with the caramel sauce and pipe into the centre of each cake.
Tip: Use a serrated knife to level the cakes if needed.
- 9
Sprinkle flaky sea salt over the top of each cake.
Tip: Use a small brush to spread the sugar glaze evenly.
- 10
Drizzle the granulated sugar glaze over the top of each cake.
Tip: Use a small brush to spread the glaze evenly.
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