Caramel cupcakes - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
- 150 g Butter (unsalted) at room temperature
- 150 g Unrefined light muscovado sugar
- 3 Egg(s) (free range) beaten
- 150 g Self-raising white flour
- ½ tsp Baking powder
- 1 tsp Vanilla extract
toffee cream
- 60 g Butter (unsalted)
- 250 g Unrefined golden icing sugar
caramel sauce
- 3 tbsp Dulce de leche
- 12 Sultanas to decorate
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1
Heat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
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2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined light muscovado sugar
- 3 Egg(s) (free range) beaten
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3
Stir in the flour, baking powder and vanilla extract until smooth.
For this step you'll need:
- 150g Self-raising white flour
- ½tsp Baking powder
- 1tsp Vanilla extract
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4
Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
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5
To make the icing, place the butter and icing sugar into a mixing bowl with 2 tsp boiling water and beat until smooth and creamy. Pipe onto the cupcakes and drizzle or pipe with the dulce de leche or caramel evaporated milk. Top with a raisins.
For this step you'll need:
- 50g Butter (unsalted)
- 250g Unrefined golden icing sugar
- 3 tbsp Dulce de leche
- 12 Sultanas to decorate