DIANE’S CARAMEL CUPCAKES
- Sift together and keep one side:
- 3½ cups cake flour
- pinch of salt
- 1½ teaspoons baking powder
- 1½ teaspoons bicarbonate of soda
- Beat the following together:
- 3 cups sugar
- 1½ cups oil
- Add to sugar mix and beat:
- 3 eggs
- Add to sugar mix and beat:
- 1½ cups buttermilk
- Add to sugar mix and beat:
- 1 teaspoon vanilla essence
- 1 teaspoon caramel essence
- ¾ cup hot water with 1 teaspoon coffee powder
- Last add the following and beat very well:
- 2 teaspoons white vinegar
Add the flour mixture to the liquid mixture and mix till just blended. Don’t over mix.
Spoon into prepared cake tins or cupcake papers in a cupcake pan.
Bake at 180°C till baked. The cake pans 40 – 50 min and cupcakes about 20 minutes.
- Icing:
- 3 cups icing sugar
- 125 g butter
- 1½ tablespoons Caramel essence
- 2 tablespoons milk
Beat the ingredients together and add extra milk little by little if too stiff.
Use to ice the cake/cupcake after completely cooled.
Recipe and photo: Diane Roode Hancox
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