Saturday, 2 July 2016

Super Scrummy Caramel Cupcakes

I love cupcakes. I love baking them and I love to eat them but then who doesn’t like to eat them. One of my favourite cakes to make are my caramel cupcakes. When I first made these, they were a complete experiment right down to what flavour they were going to be and how they were going to look. Generally I don't follow a recipe,I just chuck things into the bowl and hope they're edible and usually let family and friends try them out first. With these little bites of deliciousness I use a mix of caramel extract to homemade caramel drizzle to get the perfect golden sweet treat.
For this cake I started with a basic cupcake recipe mixing flour, eggs, caster sugar and butter but rather than adding vanilla extract I added 3tsp caramel extract, one more than what the bottle said but I wanted a lovely buttery caramel taste. I popped these little guys in the oven and set to work on a buttercream.

I had decided by this point that the cakes were going to be a caramel explosion so I made a quick caramel sauce. This took a few attempts as no-one told me you should use a heavy based pan so I may have burned it once or twice, oops. I also made a caramel buttercream, mixing some of the caramel extract in to my normal buttercream mix.  

By this point the cakes were making me think of summer with their sugary sweetness so when I pulled everything together I was thinking of ice cream. Using a star tip, I swirled the buttercream high like a scoop of vanilla ice cream and drizzled over some of the caramel sauce. I also squirted some of the sauce into the cake for a gooey surprise for the eater.  I decorated the cakes with toffee cubes and a chunk of Caramac and voila, a scrummy caramel cupcake. Yum!


For the cakes:

4oz Self Raising Flour
4oz Caster Sugar
4oz Butter
3 eggs
2-3 drops of Caramel Extract

For the Caramel:

250g Caster Sugar
142ml Pot of Double Cream
40g Butter

For the Buttercream:

500g Icing Sugar
250g butter (unsalted)
2-3 drops of Caramel Extract


Beat butter and sugar in a bowl until light and fluffy. Gentry mix in eggs, flour and caramel extract until fluffy and there are no lumps. Evenly distribute cake mix into cases your choice and bake at gas mark 4 for 15/20 minutes or until light and fluffy.

While your cakes are in the oven make the caramel sauce. Add 4tbsp water to sugar which has been tipped into a heavy base pan, this is important as the caramel will burnin a lighter pan. Put on to a medium heat and allow sugar to melt. Then turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

For the buttercream beat butter until pale in colour and fluffy. Gradually add in icing sugar and caramel extract and add a little milk if necessary so that you have a perfectly pipeable consistency. 

After your cakes are cool, pipe your buttercream using a star nozzle for that mr whip ice cream look and decorate any way you want. 





  1. These looks so delicious! Going to save this for later :-) Thanks for sharing!

    ♥: Jasmin N
    Little Things With Jassy

    1. If you make them, tag me in a picture :) I'd love to see your take on them x

  2. Want to try this soon. Shared it on twitter. Thanks for sharing.

    1. If you do try them, tag me in a picture of them.I'd love to see them :)x

  3. Ahhh I looove caramel! Unfortunately I can't bake so I'm just going to stare at your cupcake. ☺

    1. Caramel is awesome! You should find someone who can bake them for you then you can enjoy the caramely goodness <3

  4. Oh HELLO!

    You had me at cupcake, but the addition of caramac MMMHMMM!

    1. The ceramic definitely makes them all the more yummy :D x

  5. Looks yummers!! :) Love to see so many taking a hand in baking, appreciate all that we can eat.

  6. Ooh yummy. Who doesn't love cupcakes?



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