After my Caramel Frosting was a success I figured Caramel Cupcakes would be a breeze. Let’s face it, the credit of a yummy cupcake relies heavily on how yum the frosting is and if there is any credit left to give, it goes to how moist the cupcake turns out to be.
An ex-colleague of my husband’s was visiting town very briefly and we were having him over for dinner very last minute. I was planning on trying out a Chocolate Brownie Pudding, but that requires much more effort, time and people to finish it off! So I stuck to something that would be quick to please, easily portable if I wanted to share with more people -quick to finish. Really, you can’t go wrong with cupcakes, everyone loves them. So the easy bit was using the Vanilla Cupcake recipe as a base and adding Caramel to it. The annoying bit is, you need to double the recipe to ensure the Caramel is in proportion to the batter, otherwise you’re looking an overly sweet batter. If you’re looking to make 24 cupcakes, unfortunately the batter won’t get you there, it makes about 18 cupcakes when the cases are 3/4 filled.
I’ve also used a tin of Dulce de Leche (store bought) instead of making it myself at home. Trying to avoid another step and making it as simple as possible. If I had a lot of time, I would maybe just spend a whole afternoon making Caramel and storing it for later use – so useful!
I’ve filled these cupcakes with caramel as well, so if you prefer something less sweeter you can cut out the filling and just frost the cupcakes generously.
Ingredients:
1 cup flour
1/2 cup sugar
1/2 cup sugar
1 eggs
1/2 cup milk
3 tbsp butter
1/4 tsp vanilla extract
1/2 tbsp baking powder
1/4 cup Caramel
1/4 tsp vanilla extract
1/2 tbsp baking powder
1/4 cup Caramel
Directions:
- Preheat oven to 170 C
- Mix the butter, sugar and flour and baking powder
- In a separate bowl, mix the egg, milk and vanilla extract and add to the flour mixture a little at a time
- Do not over mix or the cupcakes will come out tough
- Lastly, stir in the caramel until just mixed
- Line a 12-hole or 24-mini-hole cupcake tray and spoon the mixture until 3/4 full
- Bake for 15mins or until skewer comes out clean
- Cool completely before topping with Caramel Frosting
