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.
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