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 caramilk bar.
The minute she said it, my brain was just like ‘ohh caramilk cupcakes’ and boom here we are. The caramilk in the cupcakes is subtle but obvious t
I added a caramilk button to the bottom each of the cupcake case just to add another little touch of the caramilk to these cupcakes.
Caramilk Cupcakes
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.
