Jane Devonshire, MasterChef winner 2016, was diagnosed with secondary breast cancer when she was 46. Here, she shares her delicious Salted Caramel Dulce De Leche Cupcake recipe.
Jane Devonshire's Salted Caramel Dulce De Leche Cupcakes

'These have fast become the absolute favourite cupcake I’ve made at home. I wanted something really special for the amazing Breast Cancer Now charity and I think these definitely hit the spot. Dulce De Leche is available in most supermarkets and online.'


Makes 12

  • 12-hole bun tin & cupcake cases
  • 180g soft dark brown muscovado sugar
  • 180g softened unsalted butter
  • 3 large eggs
  • 180g gluten-free plain flour (no binder)
  • ½ tsp xanthan gum
  • 1½ tsp gluten-free baking powder
  • ½ tsp sea salt


  • 250g softened unsalted butter
  • 350g icing sugar
  • 200g Dulce De Leche
  • 1 to 1½ tsp sea salt


  1. Preheat the oven 180°C.
  2. Whisk the butter and sugar until light and creamy, mousse like in texture
  3. Add the eggs one at a time, making sure all fully whisked in before adding in the next. Best to take your time at these first two stages – your cakes will be so much better for it.
  4. Sift together flour, xanthan gum, baking powder and sea salt. Slowly add to the mixture.  
  5. Divide mixture equally between cupcake cases and place in the oven for 20 - 22 minutes until golden and risen.
  6. Leave to cool completely.
  7. To make the icing, whisk for 3-5 minutes your butter until it’s a light cream colour and increased in volume. Add in icing sugar and sea salt, continue whisking until thick and creamy. Add in Dulce De Leche and whisk until completely incorporated.
  8. I place in a piping bag with No7 nozzle to pipe and sprinkled on a little sea salt to serve.

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