It’s no secret that I like to combine some of my everyday favourites into cupcakes (Irn Bru cupcakes is our most popular recipe!) and these Caramac Cupcakes are no exception. Sweet and creamy, with the unmistakable caramel flavour!
Things have been a little quiet here of late but with Christmas just around the corner it was about time I got back into the routine of baking. And what better way to do that than with a sweet little cupcake which is sure to be a crowd pleaser?
I feel like I was a little late to the Caramac game, only just discovering how sweetly satisfying these little chocolate bars can be a year or so ago. But it turns out they have a bit of cult following and with good reason!
My main aim with these cupcakes was to create an out-of-this-world icing, which with the aid of some melted Caramac it certainly is. I also didn’t want to neglect the actual cakes so opted to use golden caster sugar to create more of a caramel flavour and added some more melted Caramac for good measure!
- 115g Butter (at room temperature)
- 115g Golden Caster Sugar
- 1 Egg (at room temperature)
- 50g Caramac
- 115g Self-raising Flour
- 100g Butter (at room temperature)
- 200g Icing Sugar
- 100g Caramac
- 2 tbsp Milk
- Pre-heat your oven to 180°c and line a muffin tin with 8 cupcake cases
- Cream together the butter and sugar until light and fluffy.
- Add the egg mix until combined and melt the Caramac (over a bain-marie or in short bursts in the microwave) and add to the mixture.
- Sift in the flour and mix until you have a smooth batter.
- Using an ice cream scoop, fill your cupcake cases to 2/3 full ensuring the batter is evenly distributed between.
- Bake in oven for around 20 minutes until they've risen, are golden on top and a skewer comes out clean.
- Once cool enough to touch, transfer to a wire rack to cool completely.
- In a medium bowl mix the icing sugar and butter until light and fluffy.
- Melt the Caramac (over a bain-marie or in short bursts in the microwave) and add to the icing, mixing until combined.
- Add a little milk to the icing to soften it up a little - a couple of tablespoons should be plenty.
- Pipe on to your cupcakes when completely cool.