Caramel button cupcakes

Caramel button cupcakes

  • Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12 cupcakes

These individual sponges have a secret centre and a cream cheese frosting – serve topped with homemade caramel buttons

  • Freezable (un-iced)
Nutrition: per cupcake
NutrientUnit
kcal667
fat33g
saturates21g
carbs87g
sugars76g
fibre1g
protein5g
salt0.8g
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Ingredients

For the icing

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
HOMEMADE CARAMEL BUTTONS: STEP ONE

Place 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 TWO

Line 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.

Goes well with

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    Rating: 5 out of 5.5 ratings
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