- 175g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 175g light muscovado sugar
- 2 large eggs
- 175g self-raising flour
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- homemade caramel buttons (see recipe in tips, below)
This is white, granulated sugar melted until it browns, after which it sets clear and hard when…
For the icing
- 397g can Nestlé Carnation Caramel
- 200g tub full-fat cream cheese
- 100g salted butter, softened
- 450g golden icing sugar
Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a spatula until well combined. Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool.
Mix 140g of the Carnation Caramel with the cream cheese, butter and icing sugar with an electric hand whisk, until smooth. Chill for 10 mins. Cut a hole in the centre of each cupcake (we used an apple corer) and fill with remaining Carnation Caramel. Transfer the icing to a piping bag fitted with a round nozzle and swirl over the cupcakes. Will keep for 3 days if kept in the fridge.
Homemade caramel buttons: Step onePlace 2 x 30g Caramac bars into a bowl and melt in short blasts in the microwave, stirring every 20 secs or so. Place 10 soft toffees in a saucepan with a splash of milk and gently heat until melted. Transfer to a piping bag.
Homemade caramel buttons: Step twoLine a baking tray with baking parchment and spoon small blobs of the melted Caramac on top. Swirl the toffee sauce over the Caramac discs and leave to set.