Caramac Cupcakes!
Caramel hinted cupcake sponges topped with a luscious Caramac Frosting – perfect Caramac Cupcakes for any Caramel & Caramac lover!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g Unsalted Butter
- 150 g Caster Sugar
- 3 Medium Eggs
- 150 g Self Raising Flour
- 125 g Unsalted Butter
- 250 g Icing Sugar
- 150 g Caramac
- 1-3 tbsp Boiling Water
- Sprinkles
- Caramac Pieces
Instructions
- 1
Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases. Or put your Iced Jems Baking Cups onto a flat tray!
- 2
With a stand mixer – Beat the butter with the sugar until light and fluffy!
- 3
Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long to mix!
- 4
Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack.
- 5
Melt the caramac in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts – Leave to cool on the side!
- 6
Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes)
- 7
Then, fold through the cooled and melted caramac – if its still really stiff, then add in a little boiling water to loosen it and make it smooth.
- 8
Pipe your buttercream onto your cupcake - I used a Medium 2D closed star tip to decorate my cakes but you can do whatever you like!
- 9
Once iced, sprinkle with your decorations and gobble them all up!