I rarely see a cupcake that I don’t want to eat! They are so easy to make look irresistibly tempting and mouth-wateringly beautiful. With just a bit of buttercream, some sprinkles and a piping bag you can create a work of art in a couple of hours. These cute, #caramel and #chocolate cupcakes are my first bake since coming back to Copenhagen from my trip home to England, so naturally, I have topped each cake off with a delicious square of #Cadbury caramel. Cadbury’s is something I miss a lot living in Denmark. It is very rare here and only comes around at certain times of the year. I have always been a chocoholic so not having access to my staple choice means that every time I head home, I return with a suitcase packed with it. That being said, there are of course scrumptious alternatives so for this recipe, pick your favourite, soft-filled caramel chocolate from whichever country you are from to top off your cakes.
These cupcakes are a simple vanilla flavour with a surprise caramel filling. Topped off with a rich chocolate buttercream and a handful of sprinkles, these cupcakes will be the star of the show. The recipe itself is a fool-proof one. The cakes themselves only take about half an hour to make and the within an hour and a half you will have a beautiful batch of heavenly cupcakes to dig into.
Happy baking X
Serves: 20-24
Time: 2 hours
Ingredients:
For the cupcakes
250 g sugar
250 g butter
250 g flour
4 large (or 5 medium) eggs
2 tsp vanilla essence
5 dessert spoons of milk
2 tsp baking powder
For the caramel
200 g sugar
100 g butter
150 g whipping cream
For the buttercream
200 g butter
300 g icing sugar
25 g cocoa powder
Splash milk
To decorate
Caramel
Sprinkles
Caramel filled chocolate of your choice
Method:
1. Preheat your oven to 180°C and put your cupcake cases in your muffin tin
2. Cream together your butter and sugar
3. Add your eggs, one at a time, with an electric whisk. With each egg, add a spoonful of flour to stop the mixture curdling
4. Once you have added all the eggs, mix in the rest of your flour, the baking powder, vanilla essence and milk. Add enough milk to get the consistency of a stiff batter.
5. Put one dessert spoonful into each case and bake for 15 mins.
6. While the cakes are baking, make the caramel. To do this, melt the sugar on a medium heat while stirring occasionally. The sugar will crystallise before melting.
7. Once melted, add the butter and stir for a few minutes until it is fully incorporated into the mixture. This may take a while with vigorous whisking.
8. Once the butter has been incorporated, pour in the cream in a steady stream.
9. Take off the heat and whisk in fully. Set aside to cool.
10. There should be a nice golden colour on the cakes when they are done, and a fork should come out clean when inserted into the centre.
11. Leave to cool on a baking rack.
12. To make the buttercream, whip the butter for a few minutes using an electric whisk.
13. Slowly add the icing sugar and cocoa powder, adding a little milk to keep the right consistency.
14. To decorate, use a star nozzle to pipe a large ‘flower’ on top of the cupcake. Use a fork to drizzle caramel over the top (you can line the cakes up and do this all at once to save time). Spread a few sprinkles on top and finish with a square of your favourite chocolate.
Cream together the butter and sugar until light and fluffy
Whisk in the rest of the dry ingredients and vanilla essence after you have added the eggs
Once the sugar is fully melted, add the butter. Stir rapidly until completely combined. This will take a couple of minutes.
Add the cream and a pinch of salt
Once cool, your caramel will be thicker and silky smooth
Leave your cupcakes to cool once they are a light brown colour
Pipe caramel into the centre of each cupcake
Use a large star nozzle to pipe your chocolate buttercream into a classic spiral (see below image)
Top with a drizzle of caramel, mixed sprinkles and a square of your favourite caramel chocolate
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