Delicious on a cold winter’s day. Iced with a tasty caramel buttercream icing. Can be decorated with any crunchy chocolate or toffee.
First make the caramel sauce. This recipe makes about 75ml.
250g golden caster sugar
Put the sugar and 5 tablespoons of the measured water in a saucepan and stir over a low heat until the sugar has dissolved. Increase the heat and cook over a high heat for 10 – 12 minutes, at which point the mixture should be a dark amber colour.
Remove the pan from the heat and leave to cool slightly. Stir to help it cool but take great care as the sugar is extremely hot!
Once the mixture has cooled slightly, add the remaining water to the mix and continue stirring. Hold the pan away from you when adding the water as it will sizzle and splatter.
When the sauce is completely cool, pour into a bowl and cover until ready to use.
For the cupcakes:
110g butter, at room temperature
120g light brown sugar
120g dark brown sugar
1/2 tsp vanilla extract
125g self raising flour
120g plain flour
75ml caramel sauce
50ml double cream
Pre heat oven to 160C/ gas 4 and line a muffin tray with paper cases.
In a bowl cream the butter and sugars until pale and smooth. Add the eggs, one at a time mixing a little after each addition. Add the vanilla extract.
Combine the flours in a seperate bowl. Add one-third of the flours to the creamed mixture and mix until the batter just comes together. Add the caramel sauce and beat well. Add another third of the flour and beat again. Add the double cream and beat again. Add the remaining flour and beat again until the mixture is well combined.
Spoon the mixture into the paper cases and bake for 20 – 25 minutes until slightly raised and golden brown.
Leave in the tins to cool for 10 minutes before placing on a wire rack to cool completly.
Makes about 18.
For the caramel buttercream icing:
60g butter, at room temperature
6 Tbsp milk, at room temperature
220g light brown sugar
240g icing sugar, sifted
1/2 tsp vanilla extract
Double cream, as needed
Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.
Remove from the heat and add half the icing sugar. Leave the mixture to cool slightly, then add the remainder of the icing sugar and the vanilla extract and stir until it thickens to your desired consistency.
Tis icing is best used immediately. If you do need to make it in advance, or if you have some left over, thin it with a little double cream and beat well before using. Alternatively, heat the icing for 10 seconds in a microwave.