Caramel Button Cupcakes

These individual sponges have a secret centre and a cream cheese frosting- serve topped with homemade caramel buttons

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 12 cupcakes

Nutrition per serving

• Kcalories

  667

• Protein

  5g

• Carbs

  87g

• Fat

  33g

• Saturates

  21g

• Fibre

  1g

• Sugar

  76g

• Salt

  0.8g

Ingredients

• 175g butter, softened
• 175g light muscovado sugar
• 2 large eggs
• 175g self-raising flour
• 2 tbsp milk
• homemade caramel buttons (see recipe in tips, below)
• For the icing
• 397g can Nestlé Carnation Caramel
• 200g tub full-fat cream cheese
• 100g salted butter, softened
• 450g golden icing sugar

Directions

1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a spatula until well combined. Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool.
2. Mix 140g of the Carnation Caramel with the cream cheese, butter and icing sugar with an electric hand whisk, until smooth. Chill for 10 mins. Cut a hole in the centre of each cupcake (we used an apple corer) and fill with remaining Carnation Caramel. Transfer the icing to a piping bag fitted with a round nozzle and swirl over the cupcakes. Will keep for 3 days if kept in the fridge.

Categories: All Christmas, Cakes & Baking