Salted caramel seems to be everywhere for ages now – from ice cream to chocolates and even salted caramel lattes. It originated in Brittany where a traditional treat is heavily salted butter caramels. The flavour combination reached the world stage when Pierre Herme, a Parisian pastry chef, made a much celebrated salted caramel macaron in the 1990s. It then became popular in restaurants across America and finally crossed over into big brands with Starbucks and Häagen-Dazs among the first to introduce salted caramel products.
I decided to top these apple cupcakes with salted caramel frosting but if you don’t fancy the salt you can easily leave it out. I make my own dairy free caramel sauce and I’ve included a link to the recipe. If you are just gluten free and don’t want to go to the hassle of making dairy free caramel then you can use shop bought caramel.