It was six o’clock in the morning, I just putting the finishing touches on a birthday picnic for my hubby to take to work. Caramel cupcakes with salted caramel frosting sat at the top of the picnic basket alongside chocolate macarons.
The kids crept downstairs and we cooked bacon and eggs. Breakfast in bed is a birthday tradition in our house. Even if you wake up first you have to pretend to be asleep and breakfast and presents will be served to you in bed.
These caramel cupcakes make a great treat for any day not just a birthday, but you will need to plan ahead to make and cool the dulce de leche that you need for the frosting.
Caramel cupcakes recipe (makes 19 cupcakes)
300g (10.58 ounces) white chocolate
200g (7.05 ounces) or 3/4 cup plus 2 tablespoons cup butter
250ml or 1 cup of milk
165g (5.82 ounces) or 3/4 cup plus 2 tablespoons brown sugar
2 teaspoons vanilla
2 eggs (59g (2.08 ounces) each)
2/3 cup or 110g (3.88 ounces) SR flour
1 cup or 165g (5.82 ounces) plain flour
Melt together your white chocolate and margarine either int he microwave or using a double boiler on the stovetop. Mix in your brown sugar, followed by the milk and vanilla, then whisk in the eggs and finally the plain and self raising flours.
Using a jug pour into cupcake cases and bake in the oven at 160C (320 degrees Fahrenheit) until springy when touched (you can insert a knife into the middle of one of them, if they are done it will come out clean).
Caramel frosting recipe
2 cups Dulce de leche thick caramel click to go to recipe
1 cup butter at room temperature
Whip together the butter and dulce de leche on high speed for 5 minutes, until it looks smooth and fluffy. Pipe onto you cooled cupcakes. See the video for how to pipe the frosting poctured using just a ziplock bag. Optionally sprinkle with crushed seasalt and drizzle with extra caramel.