Last week, M&S invited me to cook a recipe for my blog using produce that will be showcased on their stand at the Royal Welsh Show next week.
This year’s event takes place from 20th – 23rd July at the Royal Welsh Showground in Llanelwedd, Builith Wells. Find out more about the Royal Welsh Show here.
The M&S stand will celebrate sustainable farming and local produce, featuring kitchen demonstrations from chefs and suppliers using ingredients from the supermarket’s new summer food range, Tastes of the British Isles.
In addition, the stand will offer children’s activities and games, whilst M&S Culverhouse Cross, Cardiff will be hosting a Very British Afternoon Tea in aid of the Breast Cancer Centre, Cardiff.
Chocolate and salted caramel cupcakes
These cupcakes taste even better than they sound; the sponge is really chocolate-y and the salted caramel sauce is irresistible – I dread to think how much of that stuff I just ate from the jar while I was decorating the cupcakes!
The recipe uses Anglesey sea salt – a product produced in Wales and supplied to M&S as part of its Tastes of the British Isles range.
Ingredients (for 12 cupcakes)
3 large eggs
150g extra-fine dark Swiss chocolate, broken into pieces
150g unsalted butter, softened
150g golden caster sugar
150g self-raising flour
75ml soured cream
Anglesey sea salt flakes
For the topping
40g dark chocolate
260g salted caramel sauce
1. Heat the oven to 180°C/350°F/ gas 4 (160°C for fan ovens). Line a muffin tin with paper muffin cases.
2. To make the cupcakes, gently melt the extra-fine dark Swiss chocolate in a bowl, either over simmering water or in the microwave.
3. Beat together the butter and sugar until light and creamy.
4. Add the eggs, one at a time, along with a spoonful of flour…
… and beat the mixture until it starts to look something like the below picture:
Resist all urges to stick your finger in for a taste (although it does taste amazing!); the mixing bowl will soon be yours!
7. Remove from the tin and leave to cool, ideally on a wire rack.
8. For the topping, melt the chocolate as before, then leave to cool for around 2 minutes.
9. Spread a generous dollop of the salted caramel sauce over the top of each cupcake,then swirl with melted chocolate and sprinkle with a little salt.
10. Leave for 30 minutes to set – popping them in the fridge for a bit helps to speed things up!
There you have it; 12 sinfully sweet chocolate and salted caramel cupcakes. I think I overdid the salt a bit on some of these; you really don’t need that much, but it does make for a great finishing touch.
These will keep fresh for around 3-5 days in an airtight container – that’s if you actually have any left over by then!
The ingredients used in this recipe were kindly provided to me complimentary by M&S.