Vanilla caramel crisp cupcakes and unlikely combinations

packetHalloween is all about the creepy and unusual. These babies are in no way creepy (they’re mostly delicious) but they are unusual. I’m bucking the Halloween trend of faux blood and ghouls and doing my own bright and airy, Australian Halloween. Check out my non-spooky pumpkin bundt and choc-pumpkin cupcakes.

So, before you judge the combinations of flavours, have a think about the salted caramel craze. It’s huge. Salted caramel milkshakes, salted caramel sauces, salted caramel fudge, it’s everywhere. The beautiful mixture of salty and sweet just works.

In this cupcake, the salt enhances the sweetness and the soft icing contrasts perfectly with the crunch of the crisp… every component melds wonderfully with its opposite.

Don’t argue, just eat them!

While I’m on the subject of wonderful things (awful segue, I know), I should mention that Tyrrell’s sent me some of these chips crisps to sample. Tyrrells are a fabulously English company who make delicious crisps. I fell in love with them when I lived in England – their packaging is cheeky and the flavours are spot on. They’ve not been in Australia long, but I’m glad they finally got here! Pop over to the Tyrrells Facebook page to give them a warm welcome to Australia, you’re going to love them!

 Vanilla cupcakes:

Makes 12single

  • 200g butter
  • ¾ cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups plain flour
  • 1 ½ tsp bicarb
  • 1 cup milk

 Caramel icing:

  • 125g butter
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1/4 cup thickened cream
  • 2 1/4  cups icing sugar


uncookedPreheat your oven to 180° and grease a 12 capacity cupcake tin. Or use cupcake cases like I did. Mine are from Paper Eskimo.

Cream together the butter and sugar, add vanilla and eggs and mix well. Add in half of the plain flour and half of the milk and mix. Add in the bicarb and the rest of the plain flour and milk.

Scoop your batter into your cupcake cases and fill them up almost to the top (about 7/8 of the way up.) pop them into the oven for 24-26 minutes. Allow them to cool before icing.




While the cupcakes cool, pop butter and brown sugar into a heavy-bottomed saucepan over a low heat and stir until butter has melted and sugar has dissolved. Turn the heat up to medium and allow the mixture to bubble away gently for two minutes, stirring constantly. Take the mixture off the heat and allow to cool for a minute.

Mix in the vanilla (careful, it may sizzle a little) and then slowly pour the cream in. mix until combined. Pour this delicious caramel mixture into the bowl of your mixer and start mixing, adding the icing sugar one cup at a time.

piping bagScoop the icing into a piping bag and pipe.

Top with one crisp each. I used Tyrrell’s lightly salted crisps. They’re just salty enough to contrast amazingly with the sweetness of the caramel and vanilla.



9 thoughts on “Vanilla caramel crisp cupcakes and unlikely combinations”

  1. these look gorgeous!!
    Mmmmmm caramel icing, what an absolute dreammmm
    i would happily devour the whole batch of these 😛

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