- 130g soft margarine
- 160g self raising flour
- 130g golden caster sugar
- 2 large free range eggs
- 150ml full fat milk
- 1 tblsp of Carnation caramel
These little beauties are so decadent and sweet and are one of my personal favourites. Caramel is something I adore so these caramel cupcakes with a soft gooey caramel centre are a must-bake to alleviate the winter blues!
Preheat your oven to 140c and cream the margarine and golden caster sugar together. Once creamed, add in the eggs one by one.
Use a large ice cream scoop to fill your cases. This eliminates a lot of the mess and helps to make sure there is an even amount of mixture in each case.
Once filled, tap the tin quite firmly on the surface a few times to dissipate ant air pockets in the mixture.
Bake for 25 minutes and leave to cool slightly in the tin. We want them cool to touch but still warm inside for the next bit! Fit a Bismarck tube to a piping bag and fill with caramel.
Push the nozzle into the cupcake until you feel it touch the base and as you pull up squeeze with an even pressure to fill the warm cupcake with caramel.
And when you bite into them, you will have gorgeous melty caramel cupcakes! Mmmmmm….
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