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Salted Caramel & White Chocolate Cupcakes

April 19, 2017


We celebrated National Caramel Day last week and I had


convinced myself that I had posted this on the correct day!


Alas, here is is now!



This cupcake recipe is based on the divine caramel maple


mud cupcake recipe I saw in an old copy of Donna Hay


magazine. I'm not a big magazine collector but when it comes


to the Donna, I keep them tucked neatly between my


cookbooks: safe and ready to use!



These cupcakes are moist yet pleasantly light. I paired this


with a thick salted caramel frosting and extra white


chocolate shavings. Because, you know, decadence! 




This caramel makes around a litre, so make the full batch


and store in sterilised jars in the fridge. This makes for a


delicious gift or goes really well with brioche toast!






For the cupcakes:


60ml maple syrup

160ml milk

120g light brown sugar

150g unsalted butter, chopped

60g white chocolate, roughly chopped

200g cake flour, sifted

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 egg


For the salted caramel frosting:


250ml cream

350g caster sugar

10g rock salt

350g unsalted butter, cut into small cubes


40g white chocolate, roughly chopped, to serve


1. Preheat oven to 160 degrees and line a small muffin tin with cupcake holders.

2. Place the maple syrup, milk, brown sugar, unsalted butter and white chocolate into a pot over a low heat and bring to a gently simmer. Stir until the butter and chocolate has melted and remove from the heat. Allow to cool for 20 minutes.

3. Meanwhile, place flour, baking powder and bicarb into a large mixing bowl and stir. Pour the butter mixture into the flour mixture and stir. Whisk in egg and give one last stir to combine.

4. Bake for 20 minutes or until a cake tester comes out clean.

5. In the meantime prepare your salted caramel frosting: 

6. Place cream into a saucepan and cook until it just begins to boil. Remove from the heat and set aside.

7. Place sugar into a large pot and start cooking it to become a golden caramel colour. Remove from the heat and stir in cream quickly, It will bubble quite aggressively so take caution!

8. Once the bubbles have relaxed, add salt and butter, a few cubes at a time, continuing to stir until everything is incorporated.

9. Pour into a glass bowl and allow to cool and thicken in the fridge.

10. After about 3 hours of cooling, remove from the fridge and beat caramel so it becomes more like a frosting consistency and a lot lighter in colour.

11. Pipe caramel onto cupcakes and sprinkle with chopped white chocolate.





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