Caramel hinted cupcakes with Caramac buttercream topped with a Caramac square.
Caramac is one of my favourite sweets, so of course I just had to turn it into a cupcake. I originally thought about making a vanilla cupcake with the Caramac buttercream but I am so glad I changed my mind and used light brown sugar instead of caster sugar. The light brown sugar gives the cupcakes a more caramelly taste but the cupcake is still light and fluffy.
The Caramac buttercream is ADDICTIVE! You will need some serious self-control not to finish the bowl off before you have decorated your cupcakes (I seriously struggled with this!) The buttercream paired with the caramelly cupcake makes these cupcakes seriously delicious, they are one of my favourite cupcake recipes on my blog so far.
This recipe makes 12.
175g Light Brown Sugar
175g Self-raising Flour
1tsp Vanilla Essence
For the Buttercream
500g Icing Sugar
- Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake/muffin tin with 12 cupcake cases.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Sieve in the self-raising flour and add the eggs and vanilla before mixing until all the ingredients are incorporated.
- Spoon the mixture into baking cases and bake for 10-15 minutes or until golden brown and springy to touch.
- While the cupcakes are cooling make the buttercream. In a heatproof bowl melt 110g of the Caramac in the microwave in 10 second bursts, leave to the side too cool.
- In a bowl mix together the butter and icing sugar and melted Caramac, to reach the desired consistency you may need to add a teaspoon or two of milk.
- Pipe the icing on top of the cupcakes and finish it off with a Caramac square and some sprinkles.
Tips and Tricks
I use Iced Jems baking cups for all my cupcakes. They are slightly deeper than standard cupcake cups so you might have more left over mixture which would make a few extra cupcakes!
These will last for 2-3 days in an airtight container.
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