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Shortbread-Caramel-Cupcakes

Shortbread Caramel Cupcakes

Chocolate cupcakes stuffed with gooey caramel sauce, shortbread crumbs and topped with a swirl of caramel buttercream and a final sprinkle of more shortbread crumbs, it can’t get better than that!

Chocolate cupcakes stuffed with gooey caramel sauce, shortbread crumbs and topped with a swirl of caramel buttercream and a final sprinkle of more shortbread crumbs, it can’t get better than that!
Shortbread-Caramel-Cupcakes

Ingredients

For the cupcakes:
3/4 cup margarine
3/4 cup self raising flour
3/4 cup caster sugar
1/4 cup + 2 tbsp cocoa powder
1 tsp vanilla extract
2 tbsp milk
1 cup grated chocolate
2 eggs
For the buttercream:
1 cup margarine
3 cups icing sugar
1/4 cup caramel sauce
Others:
NuVita Shortbread Biscuits, crushed
Caramel Sauce

Instructions

1
For the cupcakes: Add all ingredients for the cupcakes in a bowl and beat using an electric mixer. Use a spatula and mix to ensure there are no lumps in the batter.
2
Use an icecream scoop to portion the cupcakes. Place one scoop each of the batter in a lined cupcake tray. Bake in a preheated oven at 180C for 22-25 minutes and then cool completely.
3
For the buttercream: In a bowl, beat the margarine until fluffy. Add the icing sugar 1 cup at a time and beat well in between each addition.
4
Add the caramel sauce and beat again. If the buttercream is too thick, add some milk to lighten it up.
5
Scoop out the centre of the cupcake and add some caramel sauce and shortbread crumbs. Pipe a buttercream swirl on it and top with some more shortbread crumbs.

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Pika Chakula
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