CARAMEL CUPCAKES
- 1 ½ cups of cake flour
- ¾ cups of sugar
- 2 teaspoons baking powder
- 175 g of butter or margarine
- ½ cup of milk
- 2 large eggs
- 1 teaspoon caramel essence
Beat all ingredients together for 3 minutes or until mixture is smooth.
Bake at 180°C for 20 minutes.
- Topping:
- 100 g butter
- 200 g icing sugar
- I teaspoon caramel essence
Beat together until light and fluffy. Pipe on cake.
I also topped with some home made caramel popcorn to bring out even more rich caramel flavour.
Absolutely delicious and worth the effort ❤
Recipe and photo: Yasmeen Ibrahim
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