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Recipe

Difficulty

Easy

 

Prep time

30 minutes

 

Cook time

20 minutes

 

Serves

11-12

 

Ingredients

 

Cupcakes:

4.4oz Westgold Unsalted Butter, soft

4.4oz brown sugar

2 Tbsp golden syrup

2 eggs, beaten

1 tsp vanilla

5oz self-raising flour

0.9oz cornflour

Pinch salt

⅓ c milk

½ c caramel sauce to fill

 

Caramel Buttercream Icing:

4.4oz Westgold Unsalted Butter, soft

1 ½ c icing sugar

2 Tbsp golden syrup

1 tsp vanilla

Pinch salt

Caramel popcorn to decorate

Caramel sauce to drizzle

Method

 

Preheat oven to 356˚F.  Cream butter, brown sugar, and golden syrup until light and fluffy. 

 

Pour in the eggs a little at a time.  Slowly pour milk in until combined. Sift the flour, salt, and cornflour together. 

 

Fold into the butter mixture gently until just combined. 

Spoon into paper-lined cupcake tins and bake 18-20 minutes until cooked through.  

 

Set aside to cool.  When cool, scoop out a small cavity and fill it with caramel sauce.

 

Using an electric beater, whip the butter and salt for 1-2 minutes until slightly paler. 

 

Add the icing sugar, golden syrup and vanilla and beat until light and fluffy. 

 

Place the buttercream into a piping bag and pipe onto the cupcakes.

 

Decorate with caramel popcorn and drizzle over a little caramel sauce. Serve.

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