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Caramel Cupcake Recipe


caramelcupcake.jpg

Yes, caramel cupcakes on a level of amazing and she has been so kind to let me share this with you all. A sweet treat that will please the masses, you cannot go wrong with these cupcakes and the best bit is they are incredibly easy to whip up. The trick is to substitute the caster sugar for brown sugar!

Kristi is a Bake-a-holic. She loves nothing more than whipping up a batter and turning it into amazing cakes and cupcakes. The other day she posted this little gem up on facebook and I was only too happy to test run it for the Pink Frosting readers.

First you will need to get all your baking ingredients and equipment:

Mixing bowl

Electric mixer

Measuring cup

Measuring spoons

Cupcake tray

Dessert Decorator kit (for those who love to decorate)

Cupcake cases – the Meri-Meri Parisian kit is just one of the many fabulous cupcake kits stocked by Pink Frosting.

For the Cupcakes:

90g of softened butter

½ cup brown sugar

2 eggs

1 cup of self-raising flour

2 tablespoons of milk

Jersey caramels (cut in half)

Then you:

Set your oven to 180 degrees Celsius. In a bowl, combine flour, brown sugar, eggs, milk and softened butter using an electric mixer on low speed until all of the ingredients are combined. Line the cupcake tray with the cupcake cases. Spoon the mixture into each case (approx. ¼ cup). 

Gently push in a piece of jersey caramel into the centre of each cupcake and then place in the oven and bake for 20 minutes. When the cupcakes are done, set them aside for 5 minutes before taking them out of the tray and placing on a wire rack to cool.

To Decorate:

These cupcakes taste great with or without icing. The jersey caramel melts in the centre of the cupcake adding caramel sweetness to the cake but when warm; you also get that rich, gooey caramel. You could serve them up warm with a little pot of warm vanilla custard to pour over the cupcake, or sneak one in with a cup of coffee when the kids are not watching. If you want to ice them, then a standard butter icing would suffice; soft icing sugar, butter and a dash of milk, mix until blended and then pipe or spoon on top of cupcake and decorate with a little sugar decoration like a flower or heart. Or you could try a thin layer of condensed caramel filling over the top and a little swirl of cream so it looks like one big Jersey Caramel. If that is too rich, then simply use the Martha Stewart cupcake stencils and decorate your treats with a light dusting of icing sugar.

If you have an afternoon tea coming up or just want to treat yourself, friends or work mates the above recipe makes 12 cupcakes. They will be a sure fire success for the sweet tooth. Present them on a lovely platter or stand like the Martha Stewart Doily cupcake stand or the miniature cupcake stands (perfect if they are little treats for your favourite co-workers).

These cupcakes are so tasty it is hard to stop yourself at just one. Easy to make and easy to bake, and to decorate these delectable treats,  it can all be found at one location – Australia’s #1 Wedding and Party Shop, Pink Frosting.



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