CADBURY’S CARAMEL CUPCAKES!

Cadbury's Caramel Cupcakes!

Prep Time

10 mins

Cook Time

20 mins

Decorating Time

15 mins

Total Time

30 mins

Chocolate Cupcakes with a Cadbury's Caramel Egg Centre, Caramel Buttercream Frosting, and even more Cadburys Caramel!

Course: Dessert

Cuisine: Cupcakes

Servings: 12 People

Calories: 356 kcal

Author: Jane's Patisserie

Ingredients

Cupcake Ingredients

12 Frozen Cadbury's Caramel Eggs

150 g Unsalted Butter/Stork

150 g Light Brown Sugar

3 Medium Eggs

125 g Self Raising Flour

25 g Cocoa Powder

Buttercream Ingredients

150 g Unsalted Butter (room temp)

• 375 g Icing Sugar
• 75 g Caramel (carnations)
• Decorations
• 6 Chilled Cadbury's Caramel Eggs (halved)
• Sprinkles
• Metric - US Measurements
• Instructions

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• Freeze 12 Cadbury's Caramel Eggs, wrapped to protect them, preferably overnight, or at least for 4-5 hours.
• For the Cupcakes!
• Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Iced Jems Baking Cups onto a flat tray!
• Beat the butter/stork with the Sugar until fluffy, add in the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.
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• Spoon in a spoonful of cupcake batter, and put a frozen Cadbury's Caramel Egg on top. Spoon on another spoonful of cake batter and make sure the egg is covered!
• Bake in the oven for 17-20 minutes until baked through. Leave to cool fully on a cooling rack!
• For the Buttercream!
• Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
• Add the caramel to the buttercream and continue mixing, keep on beating for 5 minutes until whipped!
• For the Decoration!
• Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes like an ice-cream at the beach looks so its the perfect ratio of buttercream to cake.
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