Wednesday, May 5, 2010

Gooey Caramel Cupcakes

Photography by Amanda McLauchlan

1 quantity Basic cupcakes (see related recipe)
3/4 cup firmly packed brown sugar
24 caramels
icing sugar (for decoration)

Preheat oven to 350°F. Grease two 12-hole, 1/3 cup-capacity muffin pans. Make Basic cupcakes (see related recipe) , replacing sugar with brown sugar. Push 1 caramel into centre of each cupcake before baking.
Dust with icing sugar. Serve.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.

Let stand in pans for 2 minutes. Transfer to a wire rack to cool.

Makes 24 cupcakes.

Source
Super Food Ideas - August 2008, Page 56
Recipe by Kim Coverdale

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