Caramel cupcakes
5 Reviews
About the bake
Caramel cupcakes are very easy to make if you use muscovado sugar and golden icing sugar both of which have delicious toffee flavours. If you want to make these cakes with a bit of a twist add a pinch of sea salt to the icing.
Method
Step 1
Heat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
Step 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.
Step 3
Stir in the flour, baking powder and vanilla extract until smooth.
Step 4
Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
Step 5
To make the icing, place the butter and icing sugar into a mixing bowl and beat until smooth and creamy. Pipe onto the cupcakes and drizzle or pipe with the dulce de leche or caramel evaporated milk.
Ingredients
- 150gButter (unsalted) (at room temperature)
- 150gBillington's Unrefined Light Muscovado Sugar
- 3Egg(s) (free range) (beaten)
- 150gAllinson's Self Raising Flour
- 0.5 tspBaking powder
- 1 tspNielsen-Massey Vanilla Extract
Toffee cream
- 60gButter (unsalted)
- 250gBillington's Unrefined Golden Icing Sugar
Caramel sauce
- 3 tbspDulce de leche