Sweet Nut Caramel Cakes

Name: Sweet Nut Caramel Cakes
Total time: 1 h
Yield: 12
Ingredients: 0.5 cup unsalted butter; 0.667 cup superfine caster sugar; 0.5 teaspoon vanilla extract; 2 eggs; 2 cups self-rising flour (sifted); 0.5 cup milk; 0.667 cup soft Toffee (chopped); 3 tablespoons chopped Pecan; 2 cups dulce de leche (chilled); 1.333 cups cream (48% fat); 12 halved Pecan; edible gold Sugar glitter

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Calories:

517

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	517 kcal	(25 %)
Protein	8.03 g	(8 %)
Fat	24.93 g	(21 %)
Carbohydrates	66.54 g	(44 %)
Sugar added	11.18 g	(45 %)
Roughage	0.34 g	(1 %)

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Vitamin A	245.47 mg	(30,684 %)
Vitamin D	0.99 μg	(5 %)
Vitamin E	1.46 mg	(12 %)
Vitamin B₁	0.18 mg	(18 %)
Vitamin B₂	0.41 mg	(37 %)
Niacin	2.25 mg	(19 %)
Vitamin B₆	0.04 mg	(3 %)
Folate	55.52 μg	(19 %)
Pantothenic acid	0.72 mg	(12 %)
Biotin	0.78 μg	(2 %)
Vitamin B₁₂	0.47 μg	(16 %)
Vitamin C	1.5 mg	(2 %)
Potassium	260.14 mg	(7 %)
Calcium	231.71 mg	(23 %)
Magnesium	23.02 mg	(8 %)
Iron	1.2 mg	(8 %)
Iodine	16.34 μg	(8 %)
Zinc	0.83 mg	(10 %)
Saturated fatty acids	13.83 g
Cholesterol	95.36 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: ½ cup
unsalted butter; ⅔ cup
superfine caster sugar; ½ teaspoon
vanilla extract; 2
eggs; 2 cups
self-rising flour (sifted); ½ cup
milk; ⅔ cup
soft Toffee (chopped); 3 tablespoons
chopped Pecan

For the topping: 2 cups
dulce de leche (chilled)

To decorate: 1.333 cups
cream (48% fat); 12
halved Pecan; edible gold Sugar glitter

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Preparation steps

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.