CHOCOLATE CHIP CARAMEL CUPCAKES RECIPE

“You can’t be sad when you’re holding a cupcake.”

It was my brother’s birthday last weekend, so I whipped up a batch of cupcakes to serve at a family BBQ to celebrate. And just to add a little something extra, these cupcakes are flavoured with caramel and chocolate chips.

Serves 18

What do I need?

  • 200g baking margarine
  • 200g caster sugar
  • 200g self-raising flour
  • 4 eggs
  • 1/2 tsp vanilla extract
  • 1 tsp caramel syrup (I use Monin)
  • 150g milk chocolateProcessed with VSCO with t1 preset

How do I make it?

  1. Preheat the oven to 190°c.
  2. Line a muffin tin with deep cupcake cases.Processed with VSCO with f2 preset
  3. Cream the margarine and sugar until light and fluffy.Photo 15-04-2017, 13 09 56
  4. Add the eggs one at a time with a tablespoon of flour and mix.Processed with VSCO with t1 preset
  5. Add the remaining flour and fold in with a spatula or mix on a low speed – don’t beat the air out of it!Processed with VSCO with t1 preset
  6. Chop the chocolate into small chunks and stir gently into the cake mixture.Processed with VSCO with t1 preset
  7. Add a tablespoon of mixture to each cupcake case – make sure they are all even.Processed with VSCO with t1 preset
  8. Bake in the oven for 15-18 minutes or until golden brown and a skewer comes out clean.
  9. Leave to cool – these can also be decorated with glace icing and toffee sauce if you’re feeling decadent!

Processed with VSCO with f2 preset

What’s your favourite flavour of cupcake?

Jess. X

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