Caramel Cupcakes
Serves 24 cupcakes
Ingredients
- 1 cup self-raising flour
- 400g can Top n Fill or Carnation Caramel
- 1 egg
- 1/3 cup butter at room temperature
Instructions
- Preheat the oven to 180°C.
- Sift the flour into a bowl and add the caramel, egg, and butter.
- With an electric mixer, beat until pale and fluffy, about 2 minutes. .
- Line 24 mini muffin cups with paper liners.
- Divide the batter among the cups and bake until light golden brown, about 10 minutes.
Recipe Notes
Optional: For a dazzling finish, top with a simple ganache, made by warming 1 cup (250ml) of cream and adding 250g dark chocolate to it, stirring until it combines. To top, garnish with a slice of Mars Bar.