These are my triple caramel cupcakes (which I made dairy free for this occasion) I made a caramel cake, with vanilla-caramel buttercream and hidden caramel sauce inside the cake! It sounds rich and it was! (But very yummy!)
150g soft brown sugar
1 table spoon of golden syrup
150g self raising flour
pinch of salt to taste
Cream the margarine, sugar and golden syrup together
Sift the flour
Add the eggs
Mix and spoon into cupcake cases.
Bake for about 15-20 mins or until done!
Recipe from the cocoa box and tweaked slightly!
Caramel sauce (hidden in the middle):
This is such an easy recipe, you just need about half a cup of whipping cream (non-dairy I used was Rich’s) and a cup of sugar.
Put the butter in a pan and heat until golden. Then pour in the cream and stir (it will spit) and add butter or marge if needed. Fill the cupcakes with this mixture once they have cooled.
My fail-safe buttercream recipe is always:
Double icing sugar to butter amount + good vanilla essence.
Add water (or caramel sauce) if mixture too thick then pipe on top.
Caramel cupcakes… DONE and EAT!