Caramel Macchiato Cupcakes!

It seems I had a baking stroke of genius when I decided to make these, people just can't get enough!

These are coffee, caramel cupcakes ... Yum!  They look beautiful and contain a yummy gooey caramel surprise in the middle :) Pause for the drooling!

You will need:

125g Butter (Goats butter for cows milk free)
125g Caster Sugar
125g Self-Raising Flour
2 Large Eggs
2 Tbsp Camp Coffee Essence

For the Filling and icing:

125g Butter
250g Icing Sugar
2 Tbsp Camp Coffee Essence
Approx 200g Caramel
And decorations of your own choice

I used, Dr. Oetker soft gold pearls, milk and white chocolate stars, edible gold stars and chocolate.

1.  Cream together the butter and sugar until light and fluffy. 

2.  Add one egg at a time mixing after each addition. 

3.  Sift the flour into the bowl and add the coffee essence, gently fold together. 

4.  Spoon the mixture into twelve cupcake wrappers in a baking tray. 

5.  Bake at 180 Degree C for approximately 15 minutes.  Until a skewer comes out clean. 

6.  Leave to cool in the tray for 5 minutes then transfer onto a wire cooling rack. 

7.  Once cool, use a knife or a cutter to remove the middle of the cakes, not through to the base. 

8.  Spoon caramel into the empty space. 

9.  Cream together the butter, coffee essence and icing sugar, you can use an electric mixer if you like and transfer into a piping bag. 

10.  Pipe the icing on top of the cakes.  You can pipe as much or as little as you like. 

11.  Then decorate.  I melted some dark chocolate to drizzle on top, you could use milk or not use at all.  Using dark adds a bitterness that some people like.  If you are going to do this I suggest doing it before you put on your decorations for the nicest look. 

 

 

 

 

TAAA DAAAAA!

Enjoy!