Caramel Coffee Cupcakes

Updated at: Thu, 17 Aug 2023 03:56:05 GMT

Step 1

Pop the oven on to preheat to 170C/Gas 3. Make sure the rack is in the centre of the oven and then line a cupcake tray with cases. Beat the SR flour, ground almonds, 175g soft butter, castor sugar, eggs, 1 tbsp Camp coffee essence, vanilla extract and the milk until light and fluffy – 4 mins in a stand mixer, about 6 with a wooden spoon. Then divide equally between the cupcake cases and bake for about 20 minutes or until golden, slightly risen and a toothpick comes out of the centre cupcake clean. Leave to cool out of the tray, on a wire rack.

Step 2

Make the icing by beating the soft butter with the icing sugar until very light and airy looking, like mousse flecked with air. This takes about 7 minutes in a stand mixer, longer with a handheld or wooden spoon. Then add the tinned caramel and Camp coffee essence, (both available in large supermarkets,) or you could make your own caramel if you like. Mix well and then pipe/spread onto your cooled cupcakes and top with dairy fudge.

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