These cupcakes came off the back of a work colleague miss hearing what I had said. I had said that the caramel chocolate bar I had eaten made my teeth feel weird and she thought I said I was going to buy a caramac bar.
The minute she said it, my brain was just like ‘ohh caramac cupcakes’ and boom here we are. These cakes are also special because they are being made as well as I just hit 200 followers on Instagram. I know 200 followers are not a lot but I like to celebrate small things and I know immediately I wanted to bake to celebrate.
I made one set of these and for some reason they didn’t go well. They sunk and looked burnt, I’m not sure why this happened but I debated whether I should remake these again. I wanted to tell you that I have baking fails. I managed to save the cupcakes by just adding lots of buttercream to the top which does not feel like an issue to me as I love the icing on cakes.
Also, I couldn’t get any Caramac bars in Tesco, so I got the Caramac buttons which are just as good. No matter whether you use the bars or buttons, the measurements will be the same.
The caramac in the cupcakes is subtle but obvious that you know it is. I wanted the cupcakes to be subtle as I did not want the cakes to be overpowering as they would end up being to sickly once the icing is added. I will admit this recipe actually stressed me out more than normal, I think mainly because of the first set of cupcakes going wrong and how I was going to save it.
- 200 g butter
- 200 g golden caster sugar
- 2 egg
- 200 g self-raising flour
- ½ vanilla extract
- 150 g butter
- 300 g icing sugar
- 100 g caramac
- 2 tsp milk
- Caramac buttons
- Pre-heat oven on gas mark 4, 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 milk and vanilla extract. Mix until incorporated.
- 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.
- Beat the butter until pale and fluffy then gradually add the icing sugar until its fully incorporated.
- Melt the caramac either over a baine marie or in short bursts in the microwave until its all melted then add to the icing, stir in until its incorporated.
- Using a piping bag and a star nozzle, pipe on the cupcakes. Once all cakes have icing then add the rest of the caramac buttons.