Sweet Nut Caramel Cakes
- For the cupcakes
- ½ cup unsalted butter
- ⅔ cup superfine caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 2 cups self-rising flour (sifted)
- ½ cup milk
- ⅔ cup soft Toffee (chopped)
- 3 Tbsps chopped Pecan
- For the topping
- 2 cups dulce de leche (chilled)
How healthy are the main ingredients?egg
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Beat the butter, sugar and vanilla in a mixing bowl until light and fluffy.
Beat in the eggs one at a time, mixing well between each one. Add the flour and milk and mix gently until just incorporated. The mixture will be slightly lumpy.
Spoon into the paper cases to half fill them. Add a few pieces of toffee and a few chopped pecans. Cover with the remaining mixture.
Bake for about 20 minutes until firm and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: spread dulce de leche on top of each cake.
To decorate: whisk the cream until thick. Spoon into a piping bag and pipe whirls on each cake.
Brush the pecan halves with lustre powder and place 1 in the centre of each cake.