Caramac Cupcakes!
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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!
Caramac Cupcakes!
Ingredients
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
- Sprinkles
- Caramac Pieces
Instructions
- 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!
Notes
- 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!
ENJOY!
Find my other Cupcake Recipes on my Recipes Page!
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J x
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Hi Jane
I’ve made these caramac cupcakes loads before and they are amazing.
I went to make them today and you mention the caramel sponge and light brown sugar but in the recipe caster sugar is mentioned.
I’ll replace caster with light brown hopefully this is correct. Thanks
Hi Jane,
I’m wanting to make your Caramac Cupcakes but I’m struggling to find Caramac anywhere!! Where would I be able to find some please ☺️
Thanks x
Hey! I’m going to use this recipe tomorrow for my nans birthday, because it just sounds amazing!! Quick question, if I was to make one whole cake instead of 12 cupcakes, would the quantities of the ingredients still be the same?
Hey! Have a look at my caramac drip cake recipe xx
Great, thanks!
I love this recipe and was wondering if you make more what would the measurements be? If I increased the cake batter measurements to 200g each, how many eggs would you use? Would this still be 3 medium eggs?
You need to increase all ingredients, so it still works the same – 200g butter/sugar/flour/eggs (4 eggs) x
Hi Jane,
I’ve just made these. My children said they’re not good, they’re not great….they are extreeeme!!! They love them. I used soft brown sugar and wonder if the texture may have been better had I used golden caster as they’ve some out a bit rough in texture as opposed to how my cupcakes usually turn out. But that’s something I can try next time. Thanks for the recipe.
You might just need to beat the butter/sugar mix a bit more as they always come out light for me! x
Hello Jane, which sprinkles did you use, they’re the perfect match 👌🏼.
Sorry if this question has repeated, I asked it but can’t seem to find it so think it didn’t post, apologies if it did!
They are bronze crunch sprinkles from Waitrose!
Hi, I made these last week and the recipe has changed since then? In the original you added milk to the cake mix?
I’ve re-formatted the post – but you can still use milk, it’s just not essential.
Hi Jane
I can’t get self raising flour where I live. Can I use plain flour? Also would I need to add baking powder and how much? Thank you
Hey! You use 2 level tsps of baking powder per 150g of plain flour! whisk in well before using! x
Will it make a lot of difference using semi skimmed milk to whole milk?
Yes, lower fat can split much more easily. Just leave it out instead.
Hi Jane! Question: Some of your recipes for the cupcakes include buttermilk (red velvet) and some dont, what affect would adding buttermilk to this caramac recipe have? I made your red velvet cupcakes for work and they all loved how moist it was, and was wondering if buttermilk helped caused this, and does the bicarbonate soda & baking powder & vinegar go hand in hand with the soft moisturey-ness? what about the buttermilk can be implemented into this recipe or should i just follow the recipe exactly? 😀
Red velvet cupcakes are the way they are because of how they are made, but I wouldn’t generally use that for a regular cupcake. The red velvet recipe is designed to keep the flavours balanced but also bright red. For this, I would use the recipe as written.
I’m not a massive baker, when I’ve made cakes before, they’ve always turned out really dry. I’m so impressed with this recipe, the cakes were not dry at all, so much moisture and they were absolutely delicious!