Caramel Mudcake Cupcake

Caramel Mudcake Cupcake

Ingredients

  • 3½ oz white chocolate, coarsely chopped
  • 4½ oz butter, coarsely chopped
  • 2/3 cup brown sugar
  • ¼ cup golden syrup
  • 2/3 cup milk
  • 1 cup plain flour
  • 1/3 cup self-raising flour
  • 1 egg, lightly beaten

Instructions

  1. 1 Preheat the oven to 330°F (170°C).
  2. 2 Line a 12 cupcake pan, with cupcake papers.
  3. 3 Combine the chocolate, butter, sugar, syrup and milk in a saucepan.
  4. 4 Stir over a low heat until melted and combined. (I had a few small bits of white choc that just would not combine – not a problem).
  5. 5 Allow to cool for about 15 minutes.
  6. 6 Sift the flours.
  7. 7 Mix flours into the caramel mixture.
  8. 8 Next, stir in the egg.
  9. 9 Divide the mixture evenly between the cake cases.
  10. 10 Bake for 30 minutes.
  11. 11 Remove tin from the oven, transfer to rack and cool.
  12. Notes
  13. Makes 12 Cup Cakes.
  14. Store in an airtight container for up to 3 days.
  15. Use with vanilla butter cream icing or caramel icing.

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