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
Caramac Cupcakes
PRINT RECIPEINGREDIENTS
For the Cupcakes
- 115 g Butter or Margarine at room temperature
- 115 g Golden Caster Sugar
- 1 Free-range Egg at room temperature
- 50 g Caramac
- 115 g Self-raising Flour
For the Icing
- 100 g Butter or Margarine at room temperature
- 200 g Icing Sugar
- 100 g Caramac
- 2 tbsp Milk
INSTRUCTIONS
For the Cupcakes
- Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) 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.
For the Icing
- 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. Top with an extra square of Caramac to finish.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
8 responses
These look very yummy! My OH is a big Caramac fan, I’ll definitely have to try these for him x #foodiefriday
Those look gorgeous! I’d never heard of Caramac before! #foodiefriday
Oh wooooowwwww yum yum bloody yum!! These look delicious!
Thanks for linking to #foodiefriday
I love Caramac. It is so addictive and reminds me of my childhood. What I love about your cupcakes is that they’re not piled high with frosting. Although I adore Caramac it’s over riding flavour is super sweet. You’ve got the Vance just right.
Not Vance!! Balance, sorry x
Hi tried these and they turned out really stodgie. You only say 1 egg not sure if it should be more and is a wee mistake. No complaints so far on your other recipes ive tried. But it would be good to know if this is a genuine typo error. Thanks and keep the recipes coming
I am a very good baker and been doing since I was at school and this is the first time that any of my cakes have flopped and I tried again and they done it again. Would not recommend these Caramac cup cakes at all. Waste of time and money.
Not tasted them yet and they are not as pretty as yours. Taking them to a friend’s to share this afternoon.