Caramel hinted Caramac cupcakes topped with a luscious Caramac frosting – perfect for any caramel & Caramac lover!
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
- 125g Unsalted Butter, Softened
- 250g Icing Sugar
- 150g Caramac, Chopped
- 2-4tbsp Whole Milk/Double Cream
- Oodles of Sprinkles
- Caramac Buttons
- Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
- 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
- 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.
- 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!
- 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!
- 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!
- 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!
About 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.