Thursday, 21 September 2017

Caramel Cupcakes with a Hidden Centre

 I’m a bit of a mad cat lady (and proud) even though I only have one cat. So when I saw the local cat rescue was having an open day, I definitely wanted to go. It’s a private rescue run by one amazing lady out of her house – she finds fosterers and new homes for rescued kitties and also keeps several herself, including ones who are too traumatised to be rehomed elsewhere after they are rescued. The first time I went there, for a bric-a-brac sale she was doing to raise money, she told me she had 11 cats currently living there!
This time, as well as stalls selling everything from cat toys to CDs, a raffle and tombola and various cats wandering around, there were refreshments and I’d offered to bring some cakes. I really wanted to decorate cupcakes to look like cats, along the lines of the ones in Hello, Cupcake, but just knew I wouldn’t have time for fiddling around.
I decided instead to make something I thought would have mass appeal – and have the added benefit of using up an open tin of Carnation caramel in the fridge. Caramel cupcakes are easy and always popular, especially when they had a hidden centre.
I used a simple, fairly basic cupcake recipe for the cake itself, using brown sugar as well as caster sugar to give a more caramel flavour, but to let the caramel flavour really be driven by the hidden centre and the icing. Here’s what I did
Caramel cupcakes – an original recipe by Caroline Makes
For the cupcakes (makes about 12)
150g butter or margarine, softened
75g caster sugar
75g light brown sugar
2 eggs
150g self-raising flour
For the filling:
397g tin Carnation Caramel
For the buttercream:
The rest of the Carnation Caramel
150g butter or marg, softened
300g icing sugar
Preheat oven to 180C and line a muffin tin with cupcake liners.

Cream the butter and both the sugars then beat in the eggs. Fold in the flour, and spoon into the cupcake cases.
Bake the cupcakes in the oven for 15-20 minutes until golden brown and spongy to the touch, but test with a skewer to make sure they are not raw in the middle.


Allow the cupcakes to cool, first in the tin then on a baking rack.
When the cakes have cooled, use a teaspoon to remove a small piece from the centre of each cupcake, setting the piece you have removed to one side. Place half a teaspoon (or more depending on the size of the hole you have made) of Carnation Caramel into the hole in the cupcake and replace the piece you have removed on top. It won’t sit flat and will be slightly higher than the top of the cake.

To make the buttercream, sift the icing sugar over the butter or marg and gently cream together. Add a few spoonfuls of the Carnation Caramel to taste, making sure the buttercream doesn’t become runny as you will need to be able to pipe it.
Fit a piping bag with a star nozzle or your favourite nozzle, fill with buttercream and pipe swirls onto the top of each cupcake. I decorated mine with silver chocolate balls though in retrospect they would have looked better with gold!

Either way they seemed to go down well at the cat rescue open day, and I came home with a box of notelets I’d bought, a teddy bear I’d won in a teddy tombola (where every ticket won a cuddly toy) and a Wet Wet Wet CD from 1992 I won in another tombola!

I'm sharing these with Treat Petite, hosted by Kat the Baking Explorer.

1 comment:

  1. I love carnation caramel, the cupcakes sound delicious! #TreatPetite


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