Surprise Centre Caramel Muffins

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Surprise Centre Caramel Muffins
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
396
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie396 kcal(19 %)
Protein5.25 g(5 %)
Fat12.11 g(10 %)
Carbohydrates67.2 g(45 %)
Sugar added31.13 g(125 %)
Roughage0.2 g(1 %)
Vitamin A67.82 mg(8,478 %)
Vitamin D0.61 μg(3 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.26 mg(24 %)
Niacin1.79 mg(15 %)
Vitamin B₆0.03 mg(2 %)
Folate42.48 μg(14 %)
Pantothenic acid0.38 mg(6 %)
Biotin0.74 μg(2 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C0.49 mg(1 %)
Potassium152.27 mg(4 %)
Calcium122.9 mg(12 %)
Magnesium16.24 mg(5 %)
Iron1.59 mg(11 %)
Iodine12.66 μg(6 %)
Zinc0.52 mg(7 %)
Saturated fatty acids4.3 g
Cholesterol33.6 mg
Author of this recipe:

Ingredients

for
10
For the cupcakes
2 teaspoons
instant Coffee
1 tablespoon
hot water
1
¼ cup
1 cup
1 teaspoon
1 ½ cups
½ cup
superfine caster sugar
2 tablespoons
1 teaspoon
½ teaspoon
¼ teaspoon
For the filling
10 tablespoons
dulce de leche (chilled)
For the icing
2 tablespoons
3 tablespoons
½ cup
1 ⅕ cups
½ teaspoon
To decorate
4 ounces
fudge (diced)
How healthy are the main ingredients?
Coffeeeggsalt

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place 10 paper cases in a muffin tin.
2.
Dissolve the instant coffee in the hot water.
3.
Whisk together the egg, oil, milk, vanilla, and coffee mixture in a mixing bowl.
4.
Sift in the dry ingredients and stir until just mixed.
5.
Spoon into the paper cases and bake for 20-25 minutes until firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
Spoon the dulce de leche into a piping bag and press the tip into the centre of the cupcake and fill each cupcake with about 1 tablespoon of dulce de leche.
7.
For the icing: melt the butter in a pan and stir in the milk and sugar. Bring to a boil and boil vigorously for 1 minute.
8.
Remove from the heat, and beat in half the icing sugar. Cool slightly, then beat in the vanilla and remaining icing sugar. Add more milk if the mixture is too thick.
9.
Spread on top of the cakes and sprinkle with fudge.