Caramac Cupcakes

Caramel hinted Caramac cupcakes topped with a luscious Caramac frosting – perfect for any caramel & Caramac lover!

Caramel hinted Caramac cupcakes topped with a luscious Caramac frosting – perfect for any caramel & Caramac lover!

Caramac Cupcakes

By Jane Dunn (www.janespatisserie.com) This recipe makes 12 cupcakes! Ingredients Cupcakes

  • 150g Unsalted Butter, Softened
  • 150g Light Brown Sugar
  • 3 Medium Free Range Eggs, beaten
  • 150g Self Raising Flour
  • 2tbsp Whole Milk

Caramac Frosting

  • 125g Unsalted Butter, Softened
  • 250g Icing Sugar
  • 150g Caramac, Chopped
  • 2-4tbsp Whole Milk/Double Cream

Decoration

  • Oodles of Sprinkles
  • Caramac Buttons

Method

  1. Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
  2. Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed – Once combined it might still be a little stiff, so loosen with the Whole Milk  :)
  3. Using a cookie scoop, scoop your batter into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
  4. Once the cakes are cool, make the frosting – Add the Caramac to a heatproof bowl and melt in the microwave on short bursts until melted and smooth – Leave to the side!
  5. Beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
  6. Once all of the Sugar is in the Frosting mix, add the melted caramac to the mixture and beat again till smooth – keep on beating the Frosting add add the Milk/Cream 1 tbsp at a time till you reach your desired consistency! I usually use about 2-3 spoonfuls!
  7. Decorate your cupcakes how you like (I use lots and lots of sprinkles!) – and ENJOY!

Tips and Ideas

  • These Cupcakes are delicious how they are in my opinion without adding Caramac to the sponge – I used the Light Brown Sugar to give it the slightly caramelly taste, but you can add it in the sponge if you wish (It just might sink to the bottom)
  • These Cupcakes will last in an airtight container for 2-3 days!

995206_10151939574615873_110474995_nAbout the author: Jane is a trained chef who graduated from Ashburton Chefs Academy in 2014. She enjoys spending her days researching and experimenting with new and exciting recipes for her blog, Jane's Patisserie, and has a team of willing Taste Testers to help her try out her latest creations.

 


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