I love to create my own recipes and write them up on here (it’s the only way I can ever keep track of what I’ve put into a recipe!), but sometimes I give other people’s recipes a go to try them out. This is one of those times!
This recipe for Caramac cupcakes is courtesy of the lovely Jane at Jane’s Patisserie, and boy do they taste as good as they look. I’m a big Caramac fan and practically grew up on the stuff, so when I saw this I knew I’d have to give it a try.
Ingredients
150g unsalted butter. 150g light brown sugar. 3 eggs, beaten. 150g self raising flour. 2 tbsp whole milk
Frosting and decoration:
125g unsalted butter. 250g icing sugar. 150g Caramac, chopped. 2 tbsp whole milk. Caramac buttons.
Method
- Preheat oven to 170C and line a 12 hole cupcake tray with large cupcake cases.
- Cream together the butter and light brown sugar till smooth. Add in the beaten eggs and flour and beat again for about about 20-30 seconds. Once combined it might still be a little stiff, so loosen with the whole milk.
- Spoon the batter into the cases and bake in the oven for 20 minutes or until cooked through. Leave to cool on a wire rack.
- Once the cakes are cool, make the frosting. Add the Caramac to a heatproof bowl and melt in the microwave on short bursts until melted and smooth.
- Beat the softened butter until smooth – this can take a couple of minutes. Add in the icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
- Once all of the icing sugar is in the frosting mix, add the melted Caramac to the mixture and beat again till smooth – keep on beating the frosting and add the milk 1 tbsp at a time till you reach your desired consistency.
- Decorate your cupcakes using the Caramac buttons and enjoy!