Monday, July 7, 2008

Caramel Mud Surprise Cupcakes

Original recipe from the Women's Weekly Cupcakes book.

Adapted by me to make them a little more interesting, and more caramelly (if there is such a word).

Makes 12 regular sized cupcakes


125 grams butter
100 grams white chocolate ( I used Nestle melts )
2/3 cup brown sugar - firmly packed
1/4 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 cup self-raising flour
1 egg
12 jersey caramel lollies


1. Preheat oven to 170 degrees Celsius / 150 degrees Celsius fan-forced
2. Line a 12 hole cupcake tray with papers.
3. Combine butter, chocolate, sugar, syrup and milk in a saucepan.
4. Stir over low heat until butter has melted and mixture is smooth.
5. Transfer to a mixing bowl, cool for 15 minutes.
6. Add sifted flours, stir until combined. Then mix in the egg.

This is where my recipe changes slightly.

7. Place approx 1 Tablespoon of mixture into each cupcake paper.

8. Place 1 lolly into the middle of mix.

9. Then divide remaining mixture between papers.

10. Bake for 30 minutes, ( I rotated my tray, after 15 minutes, as one side of my oven is hotter than the other ).
11. Remove cupcakes from tray and allow to cool on a wire rack.

I have just eaten one, and Oh my they are so good and caramelly. Here is a photo. The lollies have melted, which is the result I had wanted. Yum Yum.


Rebecca said...

Droooooooooooooooool!!! These look SO good! I would eat caramel over chocolate any day... YUM!

Helen said...

Hey Kat,
I made these the other week and they were soooooo yummy!!! Big hit with the family & friends.