Caramel Cupcakes

Did everyone enjoy the sport relief bake off? I certainly did. 

I sat on the edge of my seat when Anita couldn't get the millionaires short bread of out the tin. 5 mins before I was shouting "line the tin, line the tin!" at the screen.

I chuckled as Angela went slightly manic and started speaking really fast, then breathed a sigh of relief that all her fondant diasys all lined up.

AND I loved seeing last years gbbo contestants in the first episode!

Well done to the winner Anita, her mad hatter cake was fab.

I've been baking mad this week for three reasons. One because of sport relief bake off, two because I had a long hard week at work and needed some baking to cheer me up and three I got a new free standing mixer. 

Whoop, no more hand mixer for me. You can turn it on and walk away!

I baked up a storm on Friday with these caramel cupcakes from the Hummingbird Bakery Book Cake Days. I am so pleased with these cupcakes! The cake is fluffy yet moist with a mild yet consistent caramel taste. The buttercream is airy and not too rich. Perfect with a cup of tea or for dessert.

Caramel Cupcakes

80g unsalted butter (much be soft!)
280g golden sugar
240g plain flour
1 tbsp baking powder
pinch of salt
240ml milk
1/4 tsp vanilla bean paste
2 eggs
160g carnation caramel

1. Preheat your oven to 190C and out a shelf in the middle of the oven. Line your muffin tin with muffin cases.
2. Using an electric whisk, whisk up the butter then add flour, salt, baking powder and sugar. When this has been whisked it should resemble bread crumbs.
3. Whisk up your eggs, milk and vanilla bean paste and our in to the "breadcrumb" mixture.
4. Whisk until combined then add the caramel and again whisk until combined. Try not to over whisk as you won't get rounded tops.
5. Fill your muffin cases up two thirds. I use a jug for this as the mixture is fairly runny.
6. Bake for 18 mins or until a skewer come out clean.

Caramel Buttercream 

500g icing sugar (sounds like a lot but it does work!)
160 butter (must be soft too)
50ml milk
100g carnation caramel

1. Using an electric whisk, whisk together the icing sugar and butter until it again reaches a breadcrumb consistency.
2. Whisk in the milk and caramel. Whisk for ages until it's beautifully fluffy.

Definitely a recipe to be repeated, Delicious.

You can see a sneak preview of my "stained glass windows stars" on top too. Happy Baking!