Last week I have been baking non-stop. I’ve calmed down this week as I’ve realised I have been eating too many of them and need to give my body a bit of a rest from the sugar 🙂
I’ve created a few cupcake flavours that I love and will share them soon but this one is a big favourite in the house at the moment; vanilla and caramel cupcaked with whipped cream topping and caramel drizzle.
This recipe is very easy to make, takes about 10-15mins to prep, 20-30mins to cook and 5mins to cool. The following measurements will give you about 12 average sized cupcakes. You’ll get more if it’s fairy cupcakes.
Vanilla & Caramel Cupcake Recipe
100g self-raising flour (sieved)
100g caster sugar
100g unsalted butter
1tsp baking powder
2 eggs, lightly beaten
1tsp vanilla extract
300ml double cream
2tsp of caster sugar
- Preheat oven to 170′ Degree Celsius / Gas Mark 4 or 5.
- Mix together the butter and sugar in a bowl. It is easiest to let the butter soften at room temperature first.
- Add little by little the beaten eggs until the batter becomes almost liquid-like. Then add in the vanilla extract and mix.
- Fold the sieved flour and baking powder into the batter mix. Don’t over mix to ensure the mix stays fluffy.
- Add in the milk little by little until the mixture has a gloopy texture then add in the items you need for the flavour i.e. matcha, chocolate, etc.
- Use one scoop per cupcake case. The mix should fill up about half of the case. If not then add more until it fills half of the case.
- Bake in oven for about 15-20mins or until cupcakes have risen and are slightly golden.
- Take out of oven and set to one side or on a cooling rack to cool down.
For the whipped cream topping:
- Add the sugar and double cream into a bowl and use an electric whisk to mix ingredients.
- Whisk until your desired consistency – usually when the cream peaks is best for piping or when it stiffens for scooping and spreading.
Notes: If you would like to make your cupcakes all goo-ey inside, you can add the caramel to the inside of the cupcake. Take a look at the images below on how to do it. You’ll need the larger end of a chopstick or end of a pen.
If you gave this recipe a try, let me know how it went by leaving me a comment below 🙂