Sunday, 16 June 2013

primrose bakery caramel cupcakes

makes 16

for the cake:
110g butter
120g light brown sugar
120g dark brown sugar
2 eggs
1/2 tsp vanilla 
125g SR flour
120g plain flour
75ml caramel sauce 
50ml double cream 

for the 75ml caramel sauce:
125g caster sugar
67ml water

for the icing:
60g butter
6tbsp milk
220g light brown sugar
240g icing sugar 
1/2 tsp vanilla 
2x Dime bar
  • make caramel - put sugar and 2.5tbsp water in pan and heat until just turning brown then take off heat - stir in rest of water bit by bit then leave to cool 
  • oven 190c
  • cream butter and sugar
  • add eggs one at a time
  • add vanilla
  • combine flours in different bowl
  • add 1/3 flours
  • add caramel sauce
  • add 1/3 flours
  • add cream and last of flour
  • fill cases 2/3 full
  • bake 20-25 mins 
  • cool
  • put butter, brown sugar and milk in saucepan and boil for 1 minute
  • remove from heat stir in 1/2 icing sugar
  • leave to cool slightly
  • add rest of icing sugar and vanilla and stir to thicken
  • iced cakes and sprinkle with crushed Dime bars 

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