Caramel Cupcakes

After watching the first episode of The Great British Bake Off on demand at the weekend, I was (somewhat unsurprisingly) overcome with the urge to bake! So at 7 o clock in the evening I got my sous chef, a.k.a Jon my boyfriend, to join me in the kitchen to whip up a batch of Caramel Cupcakes!

After a bit of rummaging in his mum’s cupboards (I’ll replace the ingredients Mrs Moore, I promise) I stumbled across some soft brown sugar. I decided that I would tweak my normal recipe and come up with something a little more sophisticated.

Now I won’t lie – if you have a sweet tooth, these are the cakes for you! If you don’t want your children to need fillings, I recommend keeping them all for yourselves! These Caramel Cupcakes call for A LOT of sugar so they aren’t for the faint hearted (or diabetic for that matter!)

Here’s how you make these delicious Caramel Cupcakes!

Caramel Cupcakes Recipe

Caramel Cupcakes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 12 cupcakes

Ingredients

  • For the cupcakes
  • 100g soft brown sugar
  • 100g butter
  • 100g self-raising flour
  • 2 eggs
  • Pinch of salt
  • For the icing
  • 200g soft brown sugar
  • 100g butter
  • 100ml evaporated milk

Instructions

  1. Pre-heat your oven to gas mark 5 or 170C
  2. Cream together the butter and the sugar for the cupcakes in a large bowl.
  3. When the mix is soft and creamy, slowly add the 2 eggs, beating with an electric whisk until fully combined.
  4. Next fold in the flour and salt creating a light, airy mixture.
  5. Place the mix into cupcake cakes no more than 2/3 full.
  6. Bake in the centre of the oven for 15 minutes or until golden brown and springy to the touch.
  7. Once baked, leave the cupcakes to cool on a wire rack before icing.
  8. For the icing, melt the sugar and butter in a pan.
  9. Add the evaporate milk and heat for at least half an hour or until the mix reaches softball stage on a sugar thermometer (don’t worry it’s worth it in the end).
  10. Gently pour the icing over the cupcakes and finish with an extra sprinkling of brown sugar before serving.
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6 comments

  1. I'm still catching up on it! Watched another 4 episodes yesterday haha! It inspires me to bake every time which I love! Yesterday I watched the bread episode and couldn't help myself! If you have a sweet tooth I'd definitely recommend trying these 🙂

  2. Thanks choclette! I think the only way I can really describe the difference between cakes made with brown sugar as opposed to caster sugar is that its a more well rounded sweetness! Delicious! They are definitely going to be one of my go to cake recipes from now on!

  3. Pingback: Cupcake roundup

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