Caramel but­ton cup­cakes

Easy Cook - - WEEKEND BAKING -

Makes 12 cup­cakes Prep 30 mins Cook 20 mins uniced cup­cakes only

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

(see recipe below) FOR THE IC­ING 397g can Car­na­tion Caramel 200g tub full-fat cream cheese 100g salted but­ter, soft­ened 450g golden ic­ing sugar

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 com­bine well with a spat­ula. Di­vide be­tween the cases. Bake for 18-20 mins un­til springy and a skewer comes out clean. Leave to cool. 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 cake and fill with the re­main­ing Car­na­tion Caramel. Trans­fer the ic­ing to a pip­ing bag with a round noz­zle and swirl over the cup­cakes. Will keep for three days in the fridge. PER CUP­CAKE 667 kcals, fat 33g, sat­u­rates 21g, carbs 87g, sug­ars 76g, fi­bre 1g, pro­tein 5g, salt 0.8g

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