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.
RECIPE NOTES:
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 115g (¾ cup plus 1 tablespoon) plain flour and 1½ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Tried this recipe?
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