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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.
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.
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 it in to 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 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!
This recipe makes 12 cupcakes!
– 150g Unsalted Butter, Softened
– 150g Light Brown Sugar
– 3 Medium Free Range Eggs, beaten
– 150g Self Raising Flour
– 2tbsp Whole Milk
– 125g Unsalted Butter, Softened
– 250g Icing Sugar
– 150g Caramac, Chopped
– 2-4tbsp Whole Milk/Double Cream
– Oodles of Sprinkles
– Caramac Buttons
1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
2) Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed – Once combined it might still be a little stiff, so loosen with the Whole Milk
3) Using a cookie scoop, scoop your batter into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
4) Once the cakes are cool, make the frosting – Add the Caramac to a heatproof bowl and melt in the microwave on short bursts until melted and smooth – Leave to the side!
5) Beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
6) Once all of the Sugar is in the Frosting mix, add the melted caramac to the mixture and beat again till smooth – keep on beating the Frosting add add the Milk/Cream 1 tbsp at a time till you reach your desired consistency! I usually use about 2-3 spoonfuls!
7) Decorate your cupcakes how you like (I use lots and lots of sprinkles!) – and ENJOY!
Tips and Ideas
These Cupcakes are delicious how they are in my opinion without adding Caramac to the sponge – I used the Light Brown Sugar to give it the slightly caramelly taste, but you can add it in the sponge if you wish (It just might sink to the bottom)
These Cupcakes will last in an airtight container for 2-3 days!
I buy my Cupcakes Cases from Iced Jems – here!
Find my other Cupcake Recipes on my Recipes Page!
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