As a child of the 80’s I have eaten more than my fair share of Caramac bars. The caramelised white chocolate candy was a bit of a sweetheart during the decade and you could find the iconic red and yellow packaged bars on most sweetshop shelves. Fast forward to 2017 and the beloved Caramac is almost unheard of. A retro treat reserved for people over the age of 30. Well guys, I’m here to tell you it’s flipping delicious and you should hightail it to your local supermarket and treat yo’self to this sweet and caramelly delight. Hands up who wants a Caramac cupcake?
As you’ve probably noticed by now, I enjoy transforming my favourite flavours into cute cupcakes, so of course Caramacs were always going to get the same treatment. I’ve used a simple vanilla cupcake as the base with a simple switch, light brown sugar for caster. This gives the most subtle caramel flavour, perfect when paired with the velvety Caramac frosting.
If you decide to give these, or any other of my recipes a whirl be sure to tag me in any photos you post. I love to see what you guys whip up.Print
This 80’s treat has been transformed into a wonderfully caramelly cupcake. All hail the Caramac Cupcake!
For the cupcakes:
- 175g (1 1/2 sticks) unsalted butter, at room temperature
- 175g (3/4 cup) light brown sugar
- 3 large, free range eggs
- 175g (1.5 cups) self raising flour
- 1tsp baking powder
- 50ml whole milk
For the frosting:
- 125g (1/2cup) unsalted butter, at room temperature
- 300g (2 1/3cups) icing sugar
- 100g Caramac chocolate
- 1tbsp whole milk (if needed)
- Caramac buttons to decorate
- Heat your oven to 170C and line a 12 hole cupcake tray with liners. Set aside.
- The the bowl of an electric mixer whip the butter and sugar together till light and creamy, around 3-5 minutes. Add the eggs one at a time mixing between each addition. Add half the flour and mix, add the milk followed by the rest of the flour and the baking powder. Mix till combined the mix in the vanilla extract.
- Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
- To make the frosting first melt the Caramac chocolate in a heatproof bowl set over a saucepan 1/4 full of simmering water. Set aside. Mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and the melted Caramac. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash of milk until you reach a nice piping consistency.
- Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the Caramac frosting and pipe a cute swirl on each cake. Top with Caramac buttons or sections of the Caramac bar.