GBBO special... Caramel cupcakes

Name: GBBO special... Caramel cupcakes
Ingredients: 125 g light muscovado sugar; 125 g dairy-free spread; 1/2 tsp vanilla paste; 2 eggs; 2 tbsp dairy-free milk; 125 g self-raising flour, sifted; 1/2 tsp baking powder; 90 g light muscovado sugar; 150 ml oat cream; 25 g dairy-free spread; 1/2 tsp salt; 100 g caster sugar; 35 g runny honey; 1 tsp bicarbonate of soda; 100 g dairy-free spread; 200 g icing sugar, sifted; 1 tsp vanilla paste; 1 tbsp caramel (optional); 1 tsp hot water, if necessary

From The Great British Bake Off: The Big Book of Amazing Cakes (2019), we have an exclusive recipe for dairy-free caramel cupcakes...

Image credit: Faith Mason

You can make the honeycomb for these caramel cupcakes in advance, if you like – it will last for up to a week if it is well wrapped.

For more delicious recipes like this one, get your hands on...

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The Great British Bake Off: The Big Book of Amazing Cakes, with recipes by Paul Hollywood, Prue Leith & The Bakers, published by Sphere, RRP £20.00. Get your copy here.

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Servings

Ingredients

For the cupcakes

125 g light muscovado sugar
125 g dairy-free spread
1/2 tsp vanilla paste
2 eggs
2 tbsp dairy-free milk
125 g self-raising flour, sifted
1/2 tsp baking powder

For the caramel

90 g light muscovado sugar
150 ml oat cream
25 g dairy-free spread
1/2 tsp salt

For the honeycomb

100 g caster sugar
35 g runny honey
1 tsp bicarbonate of soda

For the buttercream

100 g dairy-free spread
200 g icing sugar, sifted
1 tsp vanilla paste
1 tbsp caramel (optional)
1 tsp hot water, if necessary

Instructions

Heat the oven to 180°C/160°C fan/350°F/Gas 4.

Beat all the cupcake ingredients together in a stand mixer fitted with the beater, on medium speed for 3–4 minutes, until smooth and combined.

Spoon the mixture into the cupcake cases and bake for 15–20 minutes, until golden brown and just firm to the touch. Remove the cupcakes from the tray and place them on a wire rack to cool.

Place all the caramel ingredients in a small pan over a medium heat. Bring to the boil and boil for 5–10 minutes, until reduced by half to a thick caramel. Pour into a bowl and cool for 10–15 minutes, then chill for 1 hour.

While the caramel chills, make the honeycomb. Heat the sugar and honey in a medium pan over a low heat for 5 minutes, until the sugar has dissolved, then turn up the heat and boil for about 4–5 minutes, until the mixture turns a golden caramel colour. Remove from the heat and immediately whisk in the bicarbonate of soda, taking care as the mixture will immediately foam up. Pour into the prepared baking dish and leave it to set for 30–45 minutes.

Meanwhile, make the buttercream. Beat the spread, sugar and vanilla in a small bowl with an electric hand whisk until smooth and creamy. Add 1 tablespoon of the caramel, if you wish, and stir through to combine.

Using an apple corer, remove the middle of each cupcake and fill each cavity with caramel.

Fill the piping bag with the buttercream. Pipe around the edge of each cupcake, working inwards in a spiral to cover the tops in a thick layer. Smash the honeycomb into chunks and arrange over the cupcakes.

Last updated one year ago

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