Chocolate Caramel Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h.
Ready in
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup light brown sugar
- 2 eggs (beaten)
- 1 ¼ cups all-purpose flour
- 1 tsp Baking powder
- ¼ cup cocoa powder
- 7 Tbsps milk
- For the topping
- 1 cup Muscovado sugar
- ¼ cup Corn starch
- 3 cups milk
- 1 pinch salt
- 3 egg yolks (beaten)
- ¼ cup butter
- 1 tsp vanilla extract
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Beat the butter in a mixing bowl until soft and light. Beat in the sugar and beat until light and fluffy.
3.
Beat in the eggs, gradually until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk.
4.
Spoon into the paper cases and bake for 20-25 minutes until firm to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
5.
For the topping: mix together the sugar, cornflour and salt. Add enough milk to make thick paste.
6.
Heat the remaining milk in a pan and bring to a boil. Stir in the sugar mixture, return to a boil, and cook for 1 minute, stirring constantly. Remove from the heat and cool slightly.
7.
Place the egg yolks in a bowl and stir in about 1/4 of the hot milk mixture. Pour the mixture back into the hot milk mixture, and return to the heat.
8.
Cook, stirring constantly, for 1 minute. Remove from the heat. Stir in the butter and vanilla until the butter is melted. Pour into a bowl, and cover the surface with cling film. Leave to cool, then chill for 2-3 hours until thick.
9.
Lightly whisk the topping and spoon on top of the cakes.
