Chocolate, caramel and shortbread – its a bite of heaven!
In honour of National Cupcake Day I decided to share one of my cupcake recipes. It’s my back up sponge recipe (I can’t give away all my secrets!) but it works perfectly in this cupcake combined with the caramel and shortbread.
This cupcake is utterly delicious! When you bite into the soft sponge you get a slight crunch from the shortbread crumbs then you hit the caramel sauce in the middle! its divine! This cupcake simply melts in your mouth.
Make these and give your friends and family a real treat!
Oven – 160c
Shortbread biscuits (homemade or shop bought)
Sponge (taken from the hummingbird bakery book):
· 70g butter
· 210g plain flour
· 250g caster sugar
· 1 tbsp baking powder
· ½ tsp salt
· 210ml milk
· 2 large eggs
· 1 tsp vanilla
· 200g butter
· 350g icing sugar
· 50g cocoa powder
· 110 g butter
· 250 g light brown sugar
· 275 g golden syrup
· 225 ml double cream
· 1/2 tsp vanilla extract
First make the caramel sauce:
1. Put all the ingredients in a saucepan set over a high heat and boil for approximately 4-5 minutes, stirring regularly, until it has thickened. Set aside to cool.
For the sponge:
2. Crumble the shortbread biscuits into crumbs and place a handful in the bottom of each cupcake case.
3. Combine butter, sugar, flour, cocoa, baking powder and salt in a bowl and mix together until a crumb consistency.
4. In a jug combine milk, eggs and vanilla and whisk together until combined.
5. With the mixer on slow speed, gradually pour in half of the liquid and mix until thoroughly combined. Raise the speed to medium and beat until batter is smooth. Scrape the sides of the bowl and turn the speed back down. Pour in the remaining liquid and mix until smooth and combined.
6. Spoon on top of the shortbread crumbs until 2/3 full. Then bake for 25-30 mins. Leave to cool.
Then make the buttercream:
7. Combine all the ingredients in a bowl and beat together until smooth.
To ice the cupcakes:
8. Using a cupcake corer or knife core the cupcakes placing the middles by the side.
9. Pour the caramel sauce into a piping bag and cut a small amount off the end. Fill the cupcakes with the caramel sauce then put the tops back on.
10. Cut the end off another piping bag and insert a piping nozzle (I used a star nozzle) and place the chocolate buttercream in. push the buttercream down to the bottom of the bag until it starts coming out of the nozzle.
11. To ice the cupcake – start in the middle and work outwards, then continue into the middle again while working up to create a swirl.
12. Sprinkle some of the shortbread crumbs on top of the cupcakes, then drizzle some of the caramel sauce over the top. To finish off the cupcakes place a Twix bite on top.