This weekend I am off visiting family, and babysitting my cousin Harry, so of course it is the perfect opportunity to bake some cupcakes. My aunt isn't allowed caffeine so chocolate is off the menu however Caramac bars (totally retro) are caffeine free and so my sweet of choice for these treats. This is a very simple all in one recipe, with a caramel cupcakes and a Caramac icing.
This will make 12 cupcakes.
Ingredients:
175g soft butter
175g light muscovado sugar
175g self raising flour
2 eggs
30g chopped fudge
For the icing:
110g soft butter
250g icing sugar
150g melted caramac bar, and extra to decorate
Method:
Preheat your oven to 180C or 160C fan assisted. Line a cupcake tin with 12 cases ready for filling.
In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs and mix well. Sift in the self raising flour and fold into the mixture, trying not to knock out too much air. Throw in the chopped fudge, mix and then fill the cupcake cases.
Bake in the over for around 20 minutes - I checked mine after 15 minutes with a skewer but they were a bit soggy still so gave them the extra 5.
Allow to cool fully before icing.
To make the icing beat together the butter and icing powder until it is thick and creamy. Add in the melted caramac and mix until smooth. If it is too thick at this point you can add a dash of milk to loosen it a little. Fill a piping bag and decorate the cakes as you wish. I finished mine off with a little piece of chocolate to give them the retro feel.
Sit back with a cup of tea and enjoy the fruits of your labour!
This will make 12 cupcakes.
Ingredients:
175g soft butter
175g light muscovado sugar
175g self raising flour
2 eggs
30g chopped fudge
For the icing:
110g soft butter
250g icing sugar
150g melted caramac bar, and extra to decorate
Method:
Preheat your oven to 180C or 160C fan assisted. Line a cupcake tin with 12 cases ready for filling.
In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs and mix well. Sift in the self raising flour and fold into the mixture, trying not to knock out too much air. Throw in the chopped fudge, mix and then fill the cupcake cases.
Bake in the over for around 20 minutes - I checked mine after 15 minutes with a skewer but they were a bit soggy still so gave them the extra 5.
Allow to cool fully before icing.
To make the icing beat together the butter and icing powder until it is thick and creamy. Add in the melted caramac and mix until smooth. If it is too thick at this point you can add a dash of milk to loosen it a little. Fill a piping bag and decorate the cakes as you wish. I finished mine off with a little piece of chocolate to give them the retro feel.
Sit back with a cup of tea and enjoy the fruits of your labour!
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