Caramel cupcakes

Caramel cupcakes

75g unsalted butter

175g caster sugar

3 medium eggs, lightly beaten

175g self-raising flour, sieved

2 tablespoons milk

1 small red apple

50g mini fudge chunks

½ x 397g tin dulce de leche

200g butter, softened

400g icing sugar, sieved

Preheat the oven to 170°C / gas 5. Line a 12-hole muffin tin with paper cases.

Mix the unsalted butter and 175g caster sugar in a bowl with an electric hand whisk or until light and creamy. Gradually mix in the eggs then add the flour and milk. Mix until the mixture is light and fluffy. Set to one side.

Cut the apple into small cubes. Fold the fudge chunks, 3 tablespoons of caramel and the apple cubes into the mixture. Divide between the paper cases and transfer to the oven to bake for 20-25 minutes until golden. Remove to a wire rack and leave to cool.While the cupcakes are cooling, reduce the oven to 140°C, gas 3.  Bake in the oven for 30 minutes until golden. Set aside to cool.

To make the icing, put the salted butter into a bowl and whisk until light and creamy. A little at a time add the icing sugar and the rest of the caramel and whisk until it well combined and thickened. Using a large star nozzle, pipe the icing on to the cupcakes. 

makes 12 cupcakes

Main ingredients
Dairy, Flour, Fruit, Eggs

Recipe Type
Party Food, Cakes & Baking, Dessert, Easy, Entertaining, Kids Food, Gifts, Cake Stall, Cupcakes

Special Info

Level of Difficulty

We tried this as a gluten free recipe and it works really well, just substitute the flour with a gluten free alternative and make sure the brand of dulce du leche you use  is also gluten free. 

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