Thursday, 28 July 2016

Scrumptious caramel cupcakes.

A rather yummy batch of cupcakes with the sticky sweet flavour of caramel. Surprisingly easy to bake and incredibly more-ish, you'll want to keep the first batch all to yourself!

Ingredients (Makes 12 cupcakes)
  175g butter
  175g dark muscovado sugar
  175g self raising flour
  1 tsp vanilla extract
  3 eggs

For the buttercream
  100g butter
  200g icing sugar
  1 tsp salted caramel flavouring

Pre heat the oven to 180/160c fan/gas mark 4 and line a cupcake tray with cases.

Place the butter, sugar, self raising flour, vanilla extract and eggs into a large bowl and whisk till the mixture comes together.

Spoon the mixture into each case, then bake for 20-25 minutes, till risen and golden. The muscovado sugar will give this bake a more golden, caramel colour and taste compared to plain vanilla cupcakes, making for a tasty base for these yummy cupcakes.

Set the cupcakes aside to cool, then make a start on the tasty buttercream. Whisk together the butter with half of the icing sugar until combined, then sift in the remaining icing sugar and whisk till blended. Add the salted caramel flavouring to your buttercream, I used Beau'sconcentrated Salted caramel flavouring to achieve a deliciously rich caramel taste to my buttercream, whisk well to combine.

Spoon the buttercream into a piping bag, then pipe swirls of tasty buttercream on top of each cupcake to finish.

An incredibly easy bake that's rather quick to put together, these taste scrumptious when freshly baked but just as delicious when kept in an airtight container for a day or two.