Caramel Mud Cupcakes

So its been a while since I've blogged. I've been baking but just not as much lately, as I'm 23 weeks pregnant and my energy and motivation levels aren't that high hopefully this is just a passing phase and ill be back into the swing of things once baby is baked ;)

Caramel Mud Cupcakes

Makes 24+

185g butter chopped
150g white chocolate chopped ( i use nestle white choc melts)
220g dark brown sugar
80ml golden syrup
1 cup milk
150g standard flour
2 eggs - free range

preheat oven to 180 degrees line muffin tins with large cupcake papers

Combine butter, chocolate,sugar,golden syrup and milk in a saucepan and stir over a low heat without boiling, until smooth . transfer mixture to a large bowl and let cool for 15 minutes

Mix in the sifted flours, then eggs. do not over mix once the eggs are added

divide mixture evenly between cupcake cases bake for about 20 minutes - make sure you keep an eye on your cuppys while cooking its real easy to over cook these lil fellas

cool cupcakes then frost


Caramel Mud Frosting:

100g butter
125g brown sugar
75g golden syrup
1/2 a cup cream
1kg icing sugar

Combine butter, sugar, golden syrup and cream into a saucepan stir over a medium heat with a wooden spoon until sugar has dissolved then turn up the heat and boil for five minutes at least then cool to room temperature

when it comes to adding the icing sugar measure out you kg of icing sugar and just keep gradually adding it to the caramel until its light and fluffy ( you may not need the whole kg) add a little cream if it becomes too thick