Tuesday, 29 April 2014

Caramel Cupcakes

These cupcakes are caramel flavoured, filled with a caramel sauce and topped with caramel buttercream and drizzle. Perfect if you have a sweet tooth! I used my basic cake recipe and replaced caster sugar with muscovado sugar to give it that caramel taste. I had some tinned carnation caramel in my cupboard that needed using, however if I made these again I would definitely make my own sauce (using condensed milk - see my millionaires shortbread recipe!) as I wasn't a fan of the tinned stuff! However it was brilliant for flavouring the buttercream - probably the best buttercream I've had! 


Recipe (Makes 7 cupcakes)
2 eggs
4 ounces (113g) margarine/butter
4 ounces (113g) muscovado or light brown sugar
4 ounces (113g) self raising flour
About 50g caramel sauce for filling

Icing 
330g icing sugar
130g margarine
2 tablespoons milk
30g tinned caramel and caramel sauce


Firstly, heat the oven to 160 degrees. Whisk together the margarine and sugar until fluffy.



Then add eggs and whisk again.
 

 Fold in the flour



Spoon the mixture into cupcake cases and bake for 20-25 minutes (until they spring back when touched and a skewer inserted into the cupcake comes out clean)
 

They come out all golden and delicious :D
 

Dig out the middle of the cupcake using a cupcake corer or a spoon, and fill with a teaspoon of caramel.
 
 

To make the icing, whisk together the butter and icing sugar until smooth. Add the milk, and then the caramel. You can use more or less caramel depending on how much flavour you like. You can then use an piping bag and a star tip to pipe it on to the icing, or simply spread it on.

Drizzle with any leftover caramel, and enjoy!



Liddie xx

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Tuesday, 29 April 2014

Caramel Cupcakes

These cupcakes are caramel flavoured, filled with a caramel sauce and topped with caramel buttercream and drizzle. Perfect if you have a sweet tooth! I used my basic cake recipe and replaced caster sugar with muscovado sugar to give it that caramel taste. I had some tinned carnation caramel in my cupboard that needed using, however if I made these again I would definitely make my own sauce (using condensed milk - see my millionaires shortbread recipe!) as I wasn't a fan of the tinned stuff! However it was brilliant for flavouring the buttercream - probably the best buttercream I've had! 


Recipe (Makes 7 cupcakes)
2 eggs
4 ounces (113g) margarine/butter
4 ounces (113g) muscovado or light brown sugar
4 ounces (113g) self raising flour
About 50g caramel sauce for filling

Icing 
330g icing sugar
130g margarine
2 tablespoons milk
30g tinned caramel and caramel sauce


Firstly, heat the oven to 160 degrees. Whisk together the margarine and sugar until fluffy.



Then add eggs and whisk again.
 

 Fold in the flour



Spoon the mixture into cupcake cases and bake for 20-25 minutes (until they spring back when touched and a skewer inserted into the cupcake comes out clean)
 

They come out all golden and delicious :D
 

Dig out the middle of the cupcake using a cupcake corer or a spoon, and fill with a teaspoon of caramel.
 
 

To make the icing, whisk together the butter and icing sugar until smooth. Add the milk, and then the caramel. You can use more or less caramel depending on how much flavour you like. You can then use an piping bag and a star tip to pipe it on to the icing, or simply spread it on.

Drizzle with any leftover caramel, and enjoy!



Liddie xx

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Post a Comment

 

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