Name: Caramel button cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 12 cupcakes
Cuisine: British
Ingredients: 175g butter softened; 175g light muscovado sugar; 2 large eggs; 175g self-raising flour; 2 tbsp milk; homemade caramel buttons (see recipe in tips, below); 397g can Nestlé Carnation Caramel; 200g tub full-fat cream cheese; 100g salted butter softened; 450g golden icing sugar

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Caramel button cupcakes

Caramel button cupcakes

Cassie Best

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Makes 12 cupcakes

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 4.7 out of 5.6 ratingsRate

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These individual sponges have a secret centre and a cream cheese frosting – serve topped with homemade caramel buttons

Freezable (un-iced)

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Ingredients

Nutrition

Units:

MetricUS

175g butter

softened
175g light muscovado sugar
2 large eggs
175g self-raising flour
2 tbsp milk
homemade caramel

buttons (see recipe in tips, below)

For the icing

397g can Nestlé Carnation Caramel
200g tub full-fat cream cheese
100g salted butter

softened
450g golden icing sugar

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Nutrition: per cupcake

kcal667
fat33g
saturates21g
carbs87g
sugars76g
fibre1g
protein5g
salt0.8g

Method

step 1

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a spatula until well combined. Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool.
step 2

Mix 140g of the Carnation Caramel with the cream cheese, butter and icing sugar with an electric hand whisk, until smooth. Chill for 10 mins. Cut a hole in the centre of each cupcake (we used an apple corer) and fill with remaining Carnation Caramel. Transfer the icing to a piping bag fitted with a round nozzle and swirl over the cupcakes. Will keep for 3 days if kept in the fridge.

RECIPE TIPS

HOMEMADE CARAMEL BUTTONS: STEP ONE

Place 2 x 30g Caramac bars into a bowl and melt in short blasts in the microwave, stirring every 20 secs or so. Place 10 soft toffees in a saucepan with a splash of milk and gently heat until melted. Transfer to a piping bag.

HOMEMADE CARAMEL BUTTONS: STEP TWO

Line a baking tray with baking parchment and spoon small blobs of the melted Caramac on top. Swirl the toffee sauce over the Caramac discs and leave to set.

Recipe from Good Food magazine, September 2013

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A star rating of 4.7 out of 5.6 ratings

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