Thursday, May 6, 2010

Tiny Teddy Cupcakes

Photography by Alan Benson

1/2 cup butter, at room temperature
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/3 cups self-raising flour
1/2 cup cocoa powder
3/4 cup milk
16 Tiny Teddy chocolate biscuits

Caramel Topping:

1 x 395g can condensed milk
1 Tblsp golden syrup
1/4 cup butter

Preheat oven to 350°F. Line sixteen 1/2 cup capacity muffin pans with paper baking cups. Use an electric beater to beat the butter & sugar in a bowl until pale & creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Fold in the flour & cocoa, alternately with the milk, until combined.

Spoon the mixture among paper baking cups. Bake for 15 minutes or until a toothpick inserted into centres comes out clean. Set aside for 5 minutes to cool before turning onto a wire rack to cool completely.

To Make Caramel Topping:

Place the condensed milk, golden syrup & butter in a saucepan over low heat. Cook, stirring constantly, for 10 minutes or until mixture thickens.Transfer to a heatproof bowl & stir for 1-2 minutes or until cooled slightly.

Spread 2 teaspoons of caramel topping over each cupcake. Set aside for 30 minutes to set. Top cupcakes with biscuits to serve.

Makes 16 cupcakes.

Good Taste - March 2007, Page 81
Recipe by Tracy Rutherford