Made for the birthday of a HUGE Doctor WHo Fan!  Caramel Mud Cupcakes with Caramel Frosting

Caramel Mud Cupcakes

Recipe from Women’s Weekly ‘Cupcakes and Cookies’

Ingredients

• 125g (4.4oz, 1 stick)  unsalted butter chopped
• 100g (3.5 oz) white eating chocolate, chopped coarsely
• 2/3 cup firmly packed brown sugar
• 1/4 cup golden syrup
• 2/3 cup full fat milk
• 1 cup plain flour, sifted
• 1/3 cup self-raising flour, sifted
• 1 egg

Method

1. Preheat oven to 160C degrees and line a 12 hole muffin pan with cupcake cases.
2. Combine the butter, white chocolate, sugar, golden syrup and milk in a small saucepan; stir over low heat until smooth.  Transfer mixture to a medium bowl and cool for 15 minutes.
3. Whisk sifted flours then egg into chocolate mixture and divide mixture among cupcake cases.
4. Bake for about 30 minutes.  Turn cakes onto a wire rack to cool.  Top with ‘Real Sauce Caramel Frosting’ – recipe follows.

Makes 12 cupcakes.

Real Caramel Sauce Frosting

Recipe adapted from ‘The Crabapple Bakery Cupcake Cookbook’

Ingredients

• 100g (3.5 oz) unsalted butter
• 2/3 cup packed brown sugar
• 1/4 cup golden syrup
• 1/2 cup cream
• 6 cups of icing sugar sifted

Method

1. Combine the butter, sugar, golden syrup and cream in a medium sized saucepan over medium heat.
2. Stir occasionally until the sugar is dissolved, then turn heat to high and boil for 5 minutes.
3. Remove from heat and cool to room tempreature.
4. Add half the icing sugar to the cooled caramel mixture and beat with an electric hand mixer for 3 minutes until light and fluffy.
5. Add the remaining icing sugar and beat for a further 3 minutes until the mixture is of a spreadable consistency.  Add extra cream if mixture is too dry or extra icing sugar if mixture is too wet.

Enough frosting to top 24 cupcakes, will keep for up to 1 week.