Caramel Cupcakes: A rainy day treat

Good rainy evening!

Wow sure is pouring down out there in dear old Dunedin. There is something about wet miserable weather that gives me this sense of 'you can eat whatever the hell you like, the calories don't count; it's raining'. Do you guys get that?

Anyway I had some of the caramel I made for my sticky date cupcakes left over in the fridge as well as some left over icing. I had to use them up! Waste not, want not!

Ohhh guess what!!! Exciting!! Exciting!!! (No Alix, it's not Taylor Swift's new single). I bought the Hummingbird Bakery App! Now I can have my favourite baking cookbook permenantly in my pocket so I cant have easy access and impromptu baking sessions!

EXCIIITTTINNGGG!!! I reccommend you get it. It's super cool!!

Right, enough of that. It's cupcake time.

This recipe is basically just a plain vanilla recipe with the addition of caramel. The recipe says to use dulche de leche, a South American tinned caramel. Unfortunately that sells in the international isle at New World for $8.99. A bit out of range for a casual baking session. They also suggest normal tinned caramel as a substitute. I dunno about you but I find the highlander tinned condensed milk caramel a bit weird tasting. Jamie Oliver suggests placing tins of condensed milk, unopened, in a high sided pot filled with boiling water and leaving them to cook for three hours. Apparently this turns the condensed milk into a caramel. I am keen to try that. I didn't know this at the time I made my sticky date cupcakes so I just made up a normal caramel filling recipe that I use in my caramel slices, it's here under my sticky date cupcake post.

Caramel Cupcakes (Hummingbird Bakery's Cake Days book)
Makes 12-15

40g softened butter
140g castor sugar
120g sieved flour
1 1/2 teaspoons baking powder
1 egg, room temperature
1/2 cup whole milk
1 teaspoon vanilla essence
75g (I sneakily used 100g) of dulche le leche or normal caramel

300g icing sugar, sieved
60g butter, softened
25ml whole milk
75g dulche de leche or caramel

Preheat the oven to 170 degrees, bake.

In a bowl, beat the butter, sugar, flour and baking powder together until it becomes a sandy consistency. Once all the lumps are removed, pour in the milk and vanilla and beat until smooth. Crack in the egg and beat until smooth and fluffy. Add the caramel and beat until incorporated.

Spoon into paper cases in a muffin tray until 2/3 full.

Bake for 18-20 minutes or until the tops are golden and the tops spring back when you press them. Leave them to cool slightly before turning out into a wire rack. Leave to cool completely before icing.

Beat the butter, sieved icing sugar and milk until light and fluffy. You may need to add more milk to smooth it out. Add the caramel and beat until smooth. I found I needed to add a bit more icing sugar to thicken it up. The caramel can cause it to become slightly sloppy and if you want to pipe it out nicely you need it to form really stiff peaks otherwise they will slop down.

Place a small spoon of caramel on each cupcake, pipe the icing using a 1M tip (or however you want) then drizzle over some more runny caramel or golden syrup. Nom nom nom.

I recommend you eat at least all of them instantly.


Happy rainy day!!