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Caramel Cupcakes

Caramel Cupcakes

Recipe Submitted By: bakingmad

Caramel cupcakes are all the range and very ea sy to make if you use muscovado sugar and golden icing sugar both of which have delicious toffee flavours. If liked make these cakes ultra trendy by adding a pinch of sea salt to the icing

Preparation Time	50 minutes
Baking Time	25 minutes
Portions	12
Skill Level	Easy
Average Rating

Caramel Cupcakes Ingredients

150 grams	Butter at room temperature
150 grams	Light Muscovado Sugar (Billington's)
3	Free Range Eggs (Happy Eggs) beaten
150 grams	Self Raising Flour (Allinson Nature Friendly)
0.50 tsp	Baking Powder
1 tsp	Vanilla Extract

Additional Ingredients

For the toffee cream:

50 grams	Butter
250 grams	Golden Icing Sugar (Billington's)

Further Additional Ingredients

For the caramel sauce:

3 tbsp	dulche du leche or caramel evaporated milk
	To decorate:
12	golden raisins (sultanas)

This recipe uses

How to make Caramel Cupcakes

Click on the text to highlight the different stages as you go along,
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Heat the oven to 180°C, 160°C fan, gas 4. Line a cup cake tin with 12 paper cupcake cases.
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.
Stir in the flour, baking powder and vanilla extract until smooth
Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
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 dulche du leche or caramel evaporated milk. Top with a raisins.