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
- For the cupcakes
- 100 g soft brown sugar
- 100 g butter
- 100 g self-raising flour
- 2 eggs
- Pinch of salt
- For the icing
- 200 g soft brown sugar
- 100 g butter
- 100 ml evaporated milk
- Pre-heat your oven to gas mark 5 or 170C
- Cream together the butter and the sugar for the cupcakes in a large bowl.
- When the mix is soft and creamy, slowly add the 2 eggs, beating with an electric whisk until fully combined.
- Next fold in the flour and salt creating a light, airy mixture.
- Place the mix into cupcake cakes no more than 2/3 full.
- Bake in the centre of the oven for 15 minutes or until golden brown and springy to the touch.
- Once baked, leave the cupcakes to cool on a wire rack before icing.
- For the icing, melt the sugar and butter in a pan.
- 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).
- Gently pour the icing over the cupcakes and finish with an extra sprinkling of brown sugar before serving.