Caramac Cupcakes
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It’s no secret that I like to combine some of my everyday favourites into cupcakes (Irn Bru cupcakes are 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 a 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 I opted to use golden caster sugar
Caramac Cupcakes
PRINT RECIPEINGREDIENTS
For the Cupcakes
- 115 g Soft Margarine (or Butter) (at room temperature)
- 115 g Golden Caster Sugar
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 50 g Caramac
- 115 g Self-raising Flour (see Self-raising Flour note below)
For the Icing
- 100 g Block Margarine or Butter (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.
