Coco Caramel Cupcakes

My cupcakes have become famous amoung my work colleagues, so when it was time for my first "keeping in touch" day (days I can go into work while I'm on maternity leave) I decided that I would try a new flavour and bribe the lot of them to be nice to me :-)



I arrived in the office @ 9am and by 12pm the lot had gone, 24 cupcakes between 13 people!!! Greedy beggars!!

Anyhoo.......

They were another great hit so here is the recipe, perfect for you to bribe the people in your life ;-)

Recipe - makes 24
50g light muscavado sugar
50g molasses (it tried to sieve it, doesn't work, but in doing so I     broke it up enough to combine with the rest of the sugar)
150g caster sugar
275g butter
250g self-raising flour
50g cocoa powder
4 eggs
1 tsp baking powder
1 tbsp golden syrup (don't forget to lightly oil the spoon to stop it sticking)

Frosting - frosts 24 cupcakes - inspiration from The Hummingbird Bakery Cake Days: Recipes to make every day special

500g butter
800g icing sugar
200g dulce de leche
50ml semi-skimmed milk

I use a freestanding mixer but a hand whisk works just as well

Chocolate sponge

• Pre-heat oven to 180 deg / gas mark 4
• whip butter and all sugars until light and fluffy - approx 5 mins
• add eggs one at a time, waiting for each to be incorperated before adding the next
• whilst still mixing add the syrup
• fold in half the dry ingredients until fully incoperated
• fold in the milk
• fold in the remaining dry ingredients until full incoperated

Fill your cake cases 2/3 full (max) and cook for 20-25 mins

Caramel frosting

• cream the butter until light in colour
• add the icing sugar in small batches until sandy in texture
• add milk keep mixing
• add dulce de leche and mix for 3-5 mins

When cakes are cool dollop on frosting as you wish, I added a malteser on top just to sweeten the deal :-)

Enjoy

xx Kat xx

 My son licking the spoon!!