Cupcake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, light muscovado sugar, large egg, self-raising flour, milk, caramel, nestle carnation caramel, cream cheese, salted butter and golden icing sugar.
Caramel button cupcakes
Course: Cupcake
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Milk: 2 tbsp milk
- Butter: 175g butter, softened
- Self Raising Flour: 175g self-raising flour
- Large Egg: 2 large eggs
- Cream Cheese: 200g tub full-fat cream cheese
- Light Muscovado Sugar: 175g light muscovado sugar
- Salted Butter: 100g salted butter, softened
- Caramel: homemade caramel buttons (see recipe in tips, below)
- Nestle Carnation Caramel: 397g can Nestle Carnation Caramel
- Golden Icing Sugar: 450g golden icing sugar
Directions
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a spatula until well combined. Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool.
- Mix 140g of the Carnation Caramel with the cream cheese, butter and icing sugar with an electric hand whisk, until smooth. Chill for 10 mins. Cut a hole in the centre of each cupcake (we used an apple corer) and fill with remaining Carnation Caramel. Transfer the icing to a piping bag fitted with a round nozzle and swirl over the cupcakes. Will keep for 3 days if kept in the fridge.
