So the other week i got my bake on, and made these.
Salted Caramel Cupcakes.
Pretty simple and easy. Honest.
You'll need...
(To make 12 regular cupcakes)
110g unsalted butter, at temperature
225g caster sugar
2 large eggs
1 teaspoon vanilla extract
110ml milk (i used semi skimmed milk)
150g self raising flour
125g plain flour
1 bar of Galaxy Caramel, broken into individual pieces
225g caster sugar
2 large eggs
1 teaspoon vanilla extract
110ml milk (i used semi skimmed milk)
150g self raising flour
125g plain flour
1 bar of Galaxy Caramel, broken into individual pieces
To start with, preheat you oven to 180c or Gas mark 4, and line your bun tin with the muffin cases.
Cream the butter and sugar in a bowl or mixer until the mixture is smooth with no lumps. Add your eggs one at a time.
Put the vanilla extract and milk into a cup, and add to the mixture.
Combine both flours into a separate bowl, and add gradually into your mixture also.
Make sure all your mixture is together and smooth ready to spoon into your cases.
Add a piece of the chocolate onto the top of each cupcake.
Bake in the oven for around 22- 25 minutes.
Resist urge to peek!
Allow to cool fully, before icing.
Icing.
1 jar of Salted Caramel (i used Sainsbury's Taste the Difference)
250g unsalted butter at room temperature
450g icing sugar
Extra's....
You could adorn you cupcakes with anything you desire, i used Green & Blacks Salted Caramel Squares and Sainsbury's Edible Gold.
Decorate your cupcakes however you wish. Unused icing can be kept in the fridge in a sealed container, unless you don't eat the rest with a spoon!
Enjoy!
Until next time
C xx
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