Caramel Cupcakes ( Australian Style )

:: Australian Taste ::

{ Preparation & Cooking Time : 55 Min }

         Difficulty : Average

        Meal Type : Caramel

             Serves : 6

    Ingredients

 • 100g (4oz) unsalted butter

 • 240g (9oz) soft brown sugar – 

   A mix of dark and light works well

 • 4 eggs

 • ½ teaspoon vanilla extract

 • 125g (4½ oz) self-raising flour

 • 125g (4½ oz) plain flour

 • 75ml (3fl oz) caramel sauce –

  Available from supermarkets

 • 50ml (2fl oz) double cream

  FOR-ICING:

 • 60g (2½ oz) unsalted butter

 • 90ml (6 tablespoon) milk

 • 220g (8oz) soft brown sugar

 • 240g (8¾ oz) icing sugar

 • ½ teaspoon vanilla extract

 • toffees or fudge to decorate

        Preparation Method

1. First Preheat the oven to 180oC, gas mark 4. Line muffin trays with paper cases.

  Beat the eggs with the vanilla extract. Sieve the flours together.

2. In a large bowl mix the butter and sugar together until light and fluffy. Add the egg 

  a little at a time beating well after each addition. Add some of the flour and mix lightly.

  Add the caramel sauce and mix well and Add more flour and again beat lightly. Stir in the

  cream and beat well. Add the remaining flour and mix until well-combined. Divide the

  mixture between the paper cases and cook for about 15 minutes or until well-risen.

  Leave to cool on a wire rack.

3. While the cupcakes are cooling make the icing. Put the butter milk and brown sugar 

  in a thick-based saucepan. Bring to the boil over a high heat, stirring continuously for

  about a minute. Remove from the heat.

4. Mix in half the icing sugar and leave to cool slightly before adding the rest of the sugar

  and the vanilla extract. Beat well and use immediately to cover the cupcakes.

     :: Use broken-up toffee or fudge pieces to decorate generously ::

                    
                   ENJOY