Mini Caramel Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 tsp vanilla extract
- For the buttercream
- 1 cup unsalted butter
- 4 cups powdered sugar
- vanilla extract
- For the butterscotch sauce
- 1 cup caster sugar (heaped)
- 4 Tbsps water
- ⅔ cup cream (38% fat)
- ¼ cup unsalted butter
- To decorate
- 24 Pretzel
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 24 mini bun tins.
2.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the vanilla, until just combined.
4.
Spoon into the paper cases and bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth, then beat in the vanilla.
6.
Spoon into a piping bag and pipe a generous swirl on the cakes.
7.
For the butterscotch sauce: put the sugar into a heavy-based frying pan and stir in the water. Heat gently, tilting the pan, (do not stir) until the sugar has dissolved.
8.
Increase the heat and bubble for 4-5 minutes until golden brown. Remove from the heat and carefully stir in the cream and butter. Pour into a bowl and leave to cool.
9.
Drizzle the caramel sauce over the buttercream. Dip the pretzels into the sauce and place on top of the cakes.
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