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Caramilk Cupcakes

Course Dessert
Cuisine British
Keyword Baking, caramilk, caramilk cupcakes, Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes

Equipment

  • Cupcake Tin
  • Cupcake Cases
  • Scales
  • Whisk
  • Ice Cream Scoop
  • Piping bag
  • Star Nozzle

Ingredients

Cupcakes

  • 175 g Unsalted Butter Room Temperature
  • 175 g Golden Caster Sugar
  • 3 Eggs
  • 175 g Self-Raising Flour
  • ½ tsp Vanilla Extract
  • ½ tsp Baking Powder
  • 100 g Caramilk Chocolate Melted

Buttercream

  • 1.36 kg Unsalted Butter Room Temperature
  • 900 g Icing Sugar Sieved
  • 100 g Caramilk Chocolate Melted
  • 200 g Egg Whites Pasteurized

Topping

  • Caramilk Buttons

Instructions

Cupcakes

  • Pre-heat oven on gas mark 4/170 °C and then line a cupcake tin with paper cases.
  • Add the butter and sugar to a mixing bowl and then mix until incorporated. Then add the eggs and mix in.
  • Once the eggs are incorporated, add the flour and fold in until incorporated then add the melted caramilk chocolate and fold in.
  • Then using an ice cream scoop, add the mixture to each case and then put in the oven for 20 minutes or when a skewer comes out clean
  • Once the cakes are cooked, remove from the oven and leave to cool for a few minutes in the tin then transfer to a cooling rack.

Buttercream

  • Measure egg whites and powdered sugar into a bowl.Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
  • Set mixer to medium, gradually add butter making sure all combined before adding next piece.
  • Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
  • Then add the melted caramilk chocolate and fold in until fully incorporated.
  • Once the buttercream is ready, fill a piping bag with a star nozzle on the end and pipe on to the cooled cupcakes. Then top with caramilk buttons.