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Caramel hinted cupcake sponges topped with a luscious Caramac Frosting – perfect Caramac Cupcakes for any Caramel & Caramac lover!
Right, I am going to be completely honest here, as far as I am aware.. I hadn’t really heard of Caramac till about a week ago. At least, I don’t think I have? But I tasted some of the buttons I bought, and OH MY they are AMAZING.
I feel like the taste is extremely familiar, but I don’t know what reminds me of it. Apparently it’s been around for years and I am just too young to know about it – but the bars are iconic!
So, this recipe came to life. CARAMAC CUPCAKES! Seriously – these are utterly delicious. I decided, after experimentation that using my recipe for my Easy Vanilla Cupcakes would be ideal, but using Light Brown Sugar in place of the standard Caster Sugar made the difference to suit this taste.
The different sugar makes it much more caramelly that even golden caster sugar does, but still retains the lightness that you’d want in a cupcake. I am truly in love with using light brown sugar in cake sponges now – but you can use white caster, golden caster, or even dark brown sugar in place!
The buttercream frosting however is ADDICTIVE. It is a simple frosting, similar to a chocolate frosting made out of normal chocolate – the fact that Caramac reminds me of flavoured white chocolate means it behaves in the same way!
Beating your melted caramac into a ratio of 1:2 of butter, and icing sugar makes a delicious and PERFECT for piping onto a cupcake, or a cake, or anything! I loveeee it and would happily eat all of this with a spoon!
I hope, after much persistence from some of my readers, that the first of my Caramac recipes does suit their needs for now – because there will be many more Caramac recipes to come! Enjoy!
For the Cupcakes
- 150 g Unsalted Butter
- 150 g Caster Sugar
- 3 Medium Eggs
- 150 g Self Raising Flour
For the Buttercream
- 125 g Unsalted Butter
- 250 g Icing Sugar
- 150 g Caramac
- 1-3 tbsp Boiling Water
For the Decoration
- Caramac Pieces
- Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases. Or put your Iced Jems Baking Cups onto a flat tray!
- With a stand mixer – Beat the butter with the sugar until light and fluffy!
- Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long to mix!
- Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack.
- Melt the caramac in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts – Leave to cool on the side!
- Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes)
- Then, fold through the cooled and melted caramac – if its still really stiff, then add in a little boiling water to loosen it and make it smooth.
- Pipe your buttercream onto your cupcake - I used a Medium 2D closed star tip to decorate my cakes but you can do whatever you like!
- Once iced, sprinkle with your decorations and gobble them all up!
- I buy my Cupcakes Cases/Baking Cups from Iced Jems – here!
- You can melt down either the Caramac buttons or bar for this - both work well!
- These cupcakes will last in an airtight container for 3 days at room temperature!
Find my other Cupcake Recipes on my Recipes Page!
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