Thick Caramel Cakes

Name: Thick Caramel Cakes
Total time: 30 min
Yield: 12
Ingredients: 1.5 cups All purpose flour; 0.5 cup superfine caster sugar; 2 teaspoons Baking powder; 1 pinch salt; 1 egg (beaten); 0.667 cup milk; 0.25 cup sunflower oil; 1 teaspoon vanilla extract; 0.333 cup butterscotch chip; 2 cups dulce de leche (chilled)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

330

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	330 kcal	(16 %)
Protein	6.11 g	(6 %)
Fat	10.69 g	(9 %)
Carbohydrates	52.44 g	(35 %)
Sugar added	8.38 g	(34 %)
Roughage	0 g	(0 %)

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Vitamin A	56.93 mg	(7,116 %)
Vitamin D	0.44 μg	(2 %)
Vitamin E	0.6 mg	(5 %)
Vitamin B₁	0.14 mg	(14 %)
Vitamin B₂	0.33 mg	(30 %)
Niacin	1.46 mg	(12 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	38.23 μg	(13 %)
Pantothenic acid	0.55 mg	(9 %)
Biotin	0.42 μg	(1 %)
Vitamin B₁₂	0.33 μg	(11 %)
Vitamin C	1.32 mg	(1 %)
Potassium	215.85 mg	(5 %)
Calcium	191.74 mg	(19 %)
Magnesium	16.43 mg	(5 %)
Iron	0.91 mg	(6 %)
Iodine	8.12 μg	(4 %)
Zinc	0.57 mg	(7 %)
Saturated fatty acids	4.29 g
Cholesterol	30.63 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 1 ½ cups
All purpose flour; ½ cup
superfine caster sugar; 2 teaspoons
Baking powder; 1 pinch
salt; 1
egg (beaten); ⅔ cup
milk; ¼ cup
sunflower oil; 1 teaspoon
vanilla extract; 0.333 cup
butterscotch chip

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

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Preparation steps

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.