Caramel Nutty Cupcakes

Caramel Nutty Cupcakes



This is the basic recipe for 12 cupcakes to which i added a  melted ( au bain Marie) 100 gr bar of caramel nut chocolate.

Shopping List:

125 gr butter, softened
125 gr soft light brown sugar
2 eggs
150 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract
and:
100 gr Caramel Nut Chocolate

* Preheat your oven to 180C. Prepare your 12-hole muffin tin with paper cases. ( In the photo i used an Ikea muffin/cupcake tin and Ikea paper cups) Anything  will do.

* Melt the bar of chocolate ( really, it could even be a cappucino flavoured one) in a glass or heat proof bowl over a pan of boiling water. Make sure the bowl doesn't touch the water. Stir it now and then. Don't overcook it.

* Beat together the sugar and the butter until creamy, pale and fluffy. Beat the eggs in, one @ a time. Mix in the self-raising  flour and the milk, then the vanilla. Then stir in the chocolate until well combined.

* Divide this batter over your 12 paper cups. ( I use an Ice cream scoop and a spatula) Fill them 2/3 full.

* Bake them in your preheated oven for about 15-20 minutes until risen and springy to the touch. Leave them to cool completely on your wire rack.

* Decorate @ will.


                                                              "Enjoy"