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
- 1tsp vanilla extract
- 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.