Thick Caramel Cakes
- For the cupcakes
- 1 ½ cups all-purpose flour
- ½ cup superfine caster sugar
- 2 tsps Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup sunflower oil
- 1 tsp vanilla extract
- 0.333 cup butterscotch chip
- For the topping
- 2 cups dulce de leche (chilled)
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
Whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients with the butterscotch chips until combined.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Spoon the dulce de leche generously on top of each cake and swirl with a knife.