Caramel Mudcake Cupcake Recipe

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Sweet Extavaganza WEEK FIVE

Caramel Mudcake Cupcake Recipe
Ingredients
3½ oz (100g)
white chocolate, coarsely chopped
4½ oz (125g)
butter, coarsely chopped
2/3 cup
brown sugar
¼ cup
golden syrup
2/3 cup
milk
1 cup
plain flour
1/3 cup
self-raising flour
1
egg, lightly beaten

Preheat the oven to 330°F (170°C).
Line a 12 cupcake pan, with cupcake papers.
Combine the chocolate, butter, sugar, syrup and milk in a saucepan.
Stir over a low heat until melted and combined. (I had a few small bits of white choc that just would not combine - not a problem).
Allow to cool for about 15 minutes.
Sift the flours.
Mix flours into the caramel mixture.
Next, stir in the egg.
Divide the mixture evenly between the cake cases.
Bake for 30 minutes.
Remove tin from the oven, transfer to rack and cool.
Notes
Makes 12 Cup Cakes.
Store in an airtight container for up to 3 days.
It is recommended to use vanilla butter cream icing.