Wednesday, 13 November 2013

Caramel Candy Cupcakes

When you hear the words cream and caramel together, you know it's going to be something good, right? So, how about cream, caramel and caramel creme candies?!
Hmmmn- mmn!

I had something completely different in mind for tea for the class on Saturday. But when I saw creme caramel candies in the aisle of temptation at Woolworths, they whispered sweet things to me, and this is the result : )

Caramel Candy Cupcakes
Recipe by Tea, Cake and Create

Pre-heat the oven 175'C
Line muffin tins with cupcake cases (x15)


140g caster sugar
180g cake flour
60g butter, at room temp
1 cup (250ml) sour cream
2 XL eggs
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract (or 8-10 drops of Vanilla Girl vanilla)
1 medium orange - zest only.
1 cup chopped caramel creme candies

Sift the dry ingredients into the bowl of a mixer.
Add the butter and orange zest, and beat on low speed until the mixture resembles breadcrumbs.

In a small bowl, whisk together the sour cream and eggs.
Add this to the flour mixture, and mix until just combined.

Divide the batter evenly between the prepared cupcake cases, then scatter a few chunks of caramel creme into each one.

Bake for 15-18minutes until a skewer comes out with just a few moist crumbs attached.
Remove from the oven and the muffin trays, and allow to cool before icing.

Caramel Cream Icing

40g icing sugar, sifted
100g butter
1 tub (250g) cream cheese*
1/2 cup (125ml) caramel
1 tsp vanilla extract

(*choose a "dense" kind of cream cheese, such as Lancewood or Woolworth's brand. I generally use low fat cream cheese, but the medium fat varieties are also a good option.)

Beat the butter until soft and pale.
Sift in the icing sugar. Beat together until smooth.
Mix in the caramel and vanilla, then lastly the cream cheese.
Beat until just mixed. (Don't over-mix.)

Pipe onto cooled cupcakes. Decorate with a drizzle of caramel, some more chunks of caramel candies and orange zest.

Go on - indulge yourself!
: )


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