Basic cupcake AND Caramel Cupcakes with Caramel Icing

Name: Basic cupcake AND Caramel Cupcakes with Caramel Icing
Ingredients: 110g (4oz) unsalted butter; 225g (8oz)caster sugar; 2 eggs, beaten; 150g (5oz) self-raising flour; 125g (4 1/2 oz) plain flour; 120ml (4fl oz) milk; 1 teaspoon vanilla extract; Preheat the oven to 180oC, gas mark 4. Line 3 mini- muffin tins with paper cases. Sieve together the flours. Mix the milk and vanilla extract.; In a large bowl mix together the butter and sugar until soft and fluffy. Add the beaten egg a little at a time, mixing well in-between additions. Add the flour a little at a time, alternating with the milk.; Divide the mixture between the paper cases and bake for about 15 minutes until well-risen and golden. Allow to cool on a wire tray.

Basic cupcake AND Caramel Cupcakes with Caramel Icing was pinched from <a href="http://www.cakebaker.co.uk/cupcakes-for-children.html" target="_blank">www.cakebaker.co.uk.</a>

INGREDIENTS

•

110g (4oz) unsalted butter

•

225g (8oz)caster sugar

•

2 eggs, beaten

•

150g (5oz) self-raising flour

•

125g (4 1/2 oz) plain flour

•

120ml (4fl oz) milk

•

1 teaspoon vanilla extract

•

Preheat the oven to 180oC, gas mark 4. Line 3 mini- muffin tins with paper cases. Sieve together the flours. Mix the milk and vanilla extract.

•

In a large bowl mix together the butter and sugar until soft and fluffy. Add the beaten egg a little at a time, mixing well in-between additions. Add the flour a little at a time, alternating with the milk.

•

Divide the mixture between the paper cases and bake for about 15 minutes until well-risen and golden. Allow to cool on a wire tray.

Go To Recipe

review

►