Caramel Easter Cupcakes 🧁
These aren't any old Easter cupcakes, they're caramel flavoured which gives them that extra oomph!
Ingredients
Cakes
165g
Self raising flour
3
Eggs
165g
Butter
150g
Caramel sauce
see below
Caramel Sauce
100g
Granulated sugar
30g
Butter
60ml
Single cream
Caramel Buttercream
150g
Butter
150g
Icing sugar
150g
Caramel sauce
Toppings
Small chocolate eggs
Grated chocolate
Instructions
Caramel Sauce
Cut the butter into small cubes, place the sugar in a saucepan over a medium heat and once it begins to melt, gently stir until melted. Continue until a light brown colour forms, add the butter and whisk rapidly until combined. Remove from the heat, add the cream and whisk again until combined. Place in the fridge to cool down.
Cakes
Preheat the oven to 180C or 160C for fan assisted ovens and place 12 cupcake cases into a muffin tin. Pop the flour, sugar, eggs, butter, vanilla extract and caramel sauce into a mixing bowl and mix until combined. Add the mixture to the cupcake cases, bake for 20 minutes or until baked through then leave to cool.
Buttercream
Beat the butter and icing sugar together until smooth, add the caramel sauce and combine. Pipe on to the cool cupcakes, top with chocolate eggs and grated chocolate.
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