Caramel Cupcakes Recipe Mary Berry

EASY CARAMEL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

MARY BERRY'S VANILLA CUPCAKE RECIPE WITH SWIRLY ICING

Steps:

• Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
• Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
• Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
• Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
• Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in.
• Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.

CARAMEL CUPCAKES

Steps:

• Place the butter, chocolate, sugar, syrup, and milk all into a saucepan and let then melt until smooth over a low heat. Leave to cool for a few minutes.
• Add the plain flour and self-raising flour into the saucepan with the caramel mixture and stir well.
• Next stir in the beaten egg into the mixture in the saucepan.
• You may have quite a runny mixture. I transfer the mixture into a jug where i pour the cake mixture into paper cake cases. Or you could alternately use a table spoon and transfer equally into the cake cases. Both are just as effective. Then bake the in the oven for 20 minutes
• After 20 minutes remove from the oven and leave to cool for 5 minutes. While they cool you can make the butter icing by creaming together the butter and icing sugar until it is smooth and combined. Combine coco powder with a 2 tbsp of hot water and add to the mixture or add 3 drops of food colouring into the icing.
• Using a piping bag, swirl the icing over the cooled muffins and decorate using chocolate drops or melted caramel swirled over the top.

SALTED CARAMEL CUPCAKES

Steps:

• Preheat your oven to 170C/160CFan and line a 12 hole muffin tray with large cupcake cases/muffin cases.
• Cream together the unsalted butter and light brown sugar with an electric beater until smooth.
• Add in the beaten eggs and self raising flour and beat again for about about 20-30 seconds on a medium speed. (Once combined it might still be a little stiff, so loosen with a spoonful of whole milk at a time.)
• Using a cookie/ice-cream scoop, scoop your batter equally into your cases.
• Bake in the oven for 18-20 minutes, or until cooked through!
• Leave to cool for around 2 hours on a wire rack.
• Once fully cooled, mix the caramel for the cupcakes with a pinch of salt.
• Cut a small hole into the cupcakes and fill with the caramel.
• Beat the unsalted butter with an electric mixer for a couple of minutes to loosen it.
• Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
• Add the caramel and salt to the buttercream and continue mixing. Keep on beating for 5 minutes until whipped!
• Pipe the buttercream onto the cupcakes - drizzle with some extra caramel and some sprinkles for a bit of crunch! (I use a medium 2d close star tip for my cupcakes) Enjoy!

TOFFEE CUPCAKES

Steps:

• Preheat the oven to 180°C/160°C fan/Gas 4 and line the tin with paper cases. First make the toffee sauce. Measure all the ingredients into a saucepan and stir over a medium heat. Once the butter has melted and combined with the sugar and cream, bring to the boil and allow to bubble for about 3 minutes to thicken. Set aside to cool down completely. To make the sponge for the cupcakes, measure all the ingredients into a large bowl and whisk with an electric hand whisk until blended and smooth. Spoon the mixture into the paper cases, dividing it evenly between them. Bake in the oven for about 20 minutes or until well risen, golden and springy to the touch. Remove from the oven and leave to cool in the tin for a few minutes before transferring to a wire rack to cool down fully. To make the icing, measure the butter and icing sugar into a bowl and whisk with an electric hand whisk until light and fluffy, or use a freestanding food mixer. Add three-quarters of the toffee sauce to the icing and whisk to combine. Keep the speed low or the sugar will fly everywhere! Spoon into a piping bag and pipe swirls on top of each cupcake using either a plain or star nozzle. Use a teaspoon to drizzle the remaining sauce over the top. Cook time: 25 minutes, plus cooling. Prepare ahead: The cupcakes can be made 1-2 days in advance and stored in an airtight container in a cool place. The icing can be made up to 8 hours ahead. Cover the surface to stop it drying out. Freeze: The sponges freeze well without the icing. Mary's Everyday Tip: To measure black treacle accurately, spray or coat the spoon with a little oil before scooping up the treacle from the tin. The treacle will then slip off easily when you add it to the bowl.

STICKY TOFFEE CUPCAKES WITH SALTED CARAMEL BUTTERCREAM RECIPE

Steps:

• Preheat the oven to 180ºC/fan 170ºC/350ºF/gas mark 4. Place the paper cases into a cupcake tin. In a heatproof bowl, pour 180ml boiling water over the dates and leave to soak for 20 minutes. Then, with a fork, gently break up the dates and stir in the vanilla.
• Sift the flour and bicarbonate of soda into a bowl and set aside. Cream together the butter and sugar for a good 5 minutes until very light and fluffy. Add the eggs gradually, beating between each addition and slipping in 1 tbsp flour about halfway through to prevent curdling. Lastly, fold in the remaining flour and then the date mixture. Spoon into the cupcake cases and bake for 15-20 minutes (the tops should spring back when pressed with a finger). Remove and leave to cool.
• Meanwhile, make the buttercream. To make the caramel, dissolve the sugar and 60ml water in a small, solid-based pan over a gentle heat, then increase the heat to a boil. Wait a few minutes, leaving the pan undisturbed but watching it like a hawk and, as soon as it changes to a wonderful caramel colour (like strong tea) and is thicker, remove immediately from the heat, stand well back, and add the cream. Be very careful as it is searing hot and it may splatter a little. It will react, or 'seize', and you may think it has gone wrong; it hasn't. Keep stirring, adding the salt and the vanilla. Leave until stone cold.
• If using dulce de leche, simply mix it with the salt and vanilla.
• Cream the butter and icing sugar for at least 5 minutes in an electric mixer (or use a handheld mixer) and add the caramel or the dulce de leche. Put the buttercream into the piping bag fitted with the star nozzle and pipe it on to the cakes, or spread it on with a palette knife.

CARAMEL CUPCAKES

Steps:

• Pre-heat your oven to 180ºC/160ºC fan.
• Place your cupcakes cases into a muffin tin.
• Put all of the ingredients into a large bowl (165g self-raising flour, 165g soft margarine, 3 large eggs, 165g soft light brown sugar, ¼ tsp vanilla extract, 150g caramel sauce) and mix until fully combined (you can do this by hand or using an electric mixer on a low speed).
• Evenly distribute the cake mixture into the 12 cupcake cases.
• Cook for 18-20 minutes until a skewer inserted into the middle comes out clean.
• Once cooked, place onto a cooling rack and allow to cool completely.