Caramel and Cocoa Cupcakes
Caramel and Cocoa Cupcakes
Ingredients
- 100 gram unsalted butter, at room temperature
- 100 g vanilla sugar or golden caster sugar
- 2 medium eggs, lightly beaten
- 100 g self-raising flour
- 1 tsp vanilla pudding spices or cinnamon
For the frosting
- 100 gram unsatled butter
- 150 gram icing sugar
- 60 gram toffee or caramel sauce
- 2 tbsp cocoa powder to dust
Instructions
- Preheat the oven to 180 degrees Celsius/gas mark 5. Line a 12-hole cupcake tin with paper cases.
- Beat the butter and vanilla sugar together for at least five minutes until pale and creamy.
- Slowly add the beaten eggs and gently whisk together. Sift in the flour and pudding spices or cinnamon and gently mix together with a metal spoon until all the flour is folded in.
- Spoon the batter evenly into the 12 cupcake cases, or use an ice-cream scoop. The cases should be just over half full.
- Bake in the pre-heated oven for 12-15 minutes until a toothpick or cake tester comes out clean. Take the cakes out of the oven and leave them to cool.
- To make the buttercream frosting, beat the butter and icing sugar together until pale and fluffy. Add the toffee sauce and mix well. Using a small palette knife or a flat knife, spread a little frosting onto each cake. Twist the cake round as you spread to create a swirl effect. Dust the cakes lightly with cocoa power and eat!
