A Fudgy Cupcake or Two…

So I have been baking – a lot – for work, but hadn’t had much time to bake for me! Then I was invited to a Woodstock themed party at a friends place and I decided some cupcakes would be the perfect thing to bring with me. Originally I wanted to shape the fudge on top into peace signs…but that really didn’t work! So I just made some of these cupcakes, I combined a caramel fudge icing with the base that I use for my Crème Brulée Cupcakes. It worked really well together, they turned out perfectly and went down super fast, always a sign of success!

The Crème Brulée Cupcake base:

Ingredients:

2 1/2 cups flour

3 tsp baking powder

1/2 tsp salt

1/2 cup butter, room temperature

1 1/2 cups sugar

2 eggs, separated

1 cup milk

3 tbsp caramel syrup

1 tsp vanilla essence

Method:

1.Preheat the oven to 180 C

2. Mix flour, baking powder and salt together and set aside

3. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternatively beat in dry ingredients and milk. Add caramel syrup and vanilla. Beat until smooth.

4. Beat egg whites with a pinch of salt until stiff, but not too dry, gently fold into batter.

5. Fill cups 2/3 full, bake for 15 to 20 minutes

Caramel Fudge Icing: (I found this recipe on Bake Love Not War)

Ingredients:

60g butter

6 tbsp milk

220g brown sugar

240g icing sugar

Method:

1. Heat the butter, milk and brown sugar in a saucepan and stir to combine

2. Bring to the boil, and boil for 1 minute

3. Remove from the heat and add half of the icing sugar

4. Leave it to cool for a few minutes and add the remaining icing sugar

5. Mix well

*If its too thick to ice with, add a bit more milk

** An optional extra is to sprinkle some fudge onto each of the cupcakes, if you want to do this it is best to do it just after you have iced the cupcake, before the icing has gotten a chance to harden…

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