Caramel Cupcakes

Sorry for the slight lack of posting this week, we've both been pretty busy but don't worry we have a few posts coming up. I did however get time do make these caramel cupcakes from the Hummingbird book. The actual cake is quite sweet due to the caramel you put in the sponge but it's not too overpowering and it makes the cakes really moist which is always good. There is caramel in the icing as well so overall it's a pretty sugar based cake, but my sweet tooth definitely doesn't mind that. I decided to decorate them in a variety of ways, copying the book a bit and putting my own touch on it too. I really love the look of the piped caramel into hearts and dots, I think they look really neat and generally pretty cute.
Overall these cakes were a great success and were eaten quickly in my house so they are definitely ones to make again, or for anyone that hasn't made them, I'd highly recommend it! 

Recipe
(Cake Days - The Hummingbird Bakery)

Makes 12-16 cupcakes

For the Sponge:
          80g (3oz) unsalted butter, softened
          280g (10oz) caster sugar
          240g (8.5oz) plain flour
          1 tbsp baking powder
             1/4 tsp vanilla essence 
          2 large eggs
          150g (5.5oz) tinned caramel or dulce de leche

For the frosting:
          500g (1lb 2oz) icing sugar
          160g (5.5oz) unsalted butter, softened
          50ml (13/4fl oz) whole milk
          100g (3.5 oz) tinned caramel or dulce de leche, plus extra to decorate (optional)

one or two 12-hole deep muffin tins

Method:

• Preheat the oven to 190C (375F), Gas Mark 5, and line a muffin tin with cases.
• Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar, flour, baking powder and salt on a low speed until crumb-like in consistency. 
• Place the milk and vanilla essence with the eggs and whisk by hand until combined. Pour three-quarters of this mixture into the dry ingredients and mix together on a slow speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then add the remaining milk mixture and the tinned caramel, and continue to mix until all the ingredients are incorporated and the batter is smooth. 
• Divide the batter between the muffin cases, filling each by two-thirds. Any remaining batter can be used to fill one to four more cases in  a separate tin. Place in the oven and bake for 18-20 minutes or until well risen and springy to the touch. Leave to cool for a while in the tin, then transfer to a wire rack to cool down fully while you make the frosting.
• Using the electric whisk or freestanding mixer with the paddle attachment, beat the icing sugar with the butter on a low speed until combined and still powdery in texture. Slowly mix in the milk, and once it is incorporated, increase the speed to high and whisk until light and fluffy. Add the caramel and beat well.
• Spoon the frosting on to the cupcakes once they have cooled, smoothing it on with a palette knife and swirling the frosting. If you want to decorate the cakes, spoon some tinned caramel or dulce de leche into a piping bag with a small nozzle and pipe on to the cakes in little hearts, or whatever shape takes your fancy.

Thanks for reading,

Naomi ♥