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over 2 years ago
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This is a delicious take on the classic chocolate and caramel slice. The caramel is great to pour over any chocolatey cupcake base.
Makes 2 dozen
TIP
You could drizzle the chocolate over the caramel for a different look.
Crafts
Extract from
Cupcake Heaven by Jennie Milsom
Published by Apple Press
Is there anything on Earth more tempting than a fresh batch of cupcakes? The rise in the popularity of the cupcake has been meteoric. Although the trend for these stylish individual cakes started in New York it travelled quickly to Europe where they have eclipsed other cakes to become the cake of choice for celebrations. Cupcake Heaven is overflowing with hundreds of divine recipes to provide eternal inspiration. This beautifully illustrated volume explores variations from classic to the extravagant, quirky and indulgent. With just a few storecupboard ingredients and some careful decorating, homemade cupcakes are the ultimate feel-good treat, simple to prepare and guaranteed a rapturous reception. From saintly Pear & Ginger Cupcakes to truly sinful Triple Chocolate Cupcakes, with guidan...
© 2013 Jennie Milsom / Apple Press · Reproduced with permission.Recipe
Ingredients
- For the base :
- 225 gram (8oz) Butter , softened
- 200 gram (7oz) Caster Sugar
- 200 gram (7oz) Plain Flour
- 2 tsp Baking Powder
- 4 Egg(s)
- 1 tsp Vanilla Extract
- For the caramel :
- 115 gram (4oz) Butter
- 200 gram (7oz) Light Brown Sugar
- 400 gram (14-oz) can Condensed Milk
- For the chocolate :
- 8 ounce Milk Chocolate or dark chocolate, broken into pieces
- Project Cost
- Reasonably Priced
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1
Preheat the oven to 175˚C (350˚F). Place 24 paper baking cups in muffin pans. Place all the ingredients for the base in a medium bowl and beat with an electric mixer until smooth and pale, about 2–3 minutes. Spoon the mixture into the cups to come just under half way up the sides. Bake for 10–15 minutes.
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2
For the caramel, place the butter and brown sugar in a saucepan over a low heat until melted. Add the condensed milk and bring slowly to the boil. Stir continuously until the mixture turns a pale caramel colour, approximately 3–4 minutes. Carefully pour over the top of the cupcakes and level with the back of a wooden spoon. Chill in the refrigerator for 1 hour, or until set.
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3
Melt the chocolate in bowl over a pan of simmering water and pipe over the caramel in a dollar sign shape. Chill in the refrigerator until set. Store in an airtight container for up to 3 days, or freeze unfrosted for up to 3 months.
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