Caramel Cupcake Recipe

With a smooth flavor that is not over powering this caramel cupcake recipe is delicious.

We had had so much chocolate lately that I thought it was time for a change. And this caramel cup cake proved to be just right.

Well, it is definitely worth a try.

I gave a plate of caramel mud cupcakes to my sister and her boyfriend to take to a sports meet they were attending. No cupcakes arrived - he decided they were too tasty and only half a plate full was left. Hmmm! Maybe next time I will need to make a double batch.


Caramel Mudcake Cupcake Recipe

3½ oz (100g) white chocolate, coarsely chopped
4½ oz (125g) butter, coarsely chopped
2/3 cup brown sugar
¼ cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 cup self-raising flour
1 egg, lightly beaten
1 Preheat the oven to 330°F (170°C).
2 Line a 12 cupcake pan, with cupcake papers.
3 Combine the chocolate, butter, sugar, syrup and milk in a saucepan.
4 Stir over a low heat until melted and combined. (I had a few small bits of white choc that just would not combine - not a problem).
5 Allow to cool for about 15 minutes.
6 Sift the flours.
7 Mix flours into the caramel mixture.
8 Next, stir in the egg.
9 Divide the mixture evenly between the cake cases.
10 Bake for 30 minutes.
11 Remove tin from the oven, transfer to rack and cool.
Makes 12 Cup Cakes.
Store in an airtight container for up to 3 days.
We used the vanilla butter cream icing.

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