After much discussion with the men of the house, it was decided that these cupcakes were actually delicious – even though I was extremely unhappy with how they turned out. To be honest, this was the first time I’d actually made them and didn’t even look at the picture included with the recipe to see what they would look like.
First of all, I thought caramel cupcakes would have a bit of a brownish colour to them but this recipe is like the cheaters caramel. Here’s the ingredients and deliciousness so you can make them and try them out for yourself. The tip with these is to eat them when they’ve just slightly cooled so the caramel is still all melty. 
Ingredients
- 200g unsalted butter, softened
- 1 teaspoon vanilla extract (essence)
- 3/4 cup firmly packed brown sugar
- 3 eggs
- 2 cups self-raising flour, sifted
- 1/2 cup milk
- 12 jersey caramels
- icing sugar mixture, to decorate
Method
- As always, preheat the oven to 180°C or 160°C for fan-forced ovens. Line pans with paper cases. For this recipe it is recommended that you only use the regular sized cupcake cases as the caramels will take up too much room in the mini cupcake cases.
- With an electric mixer, beat the butter, sugar and vanilla essence until light and fluffy.
- Add the eggs in one at a time, mix each one in until just combined. The mixture should separate slightly.
- Stir in half the flour and half the milk until just combined. Repeat for the remaining half, and take care not to overmix.
- Spoon in two level tablespoons of mixture into each case.
- Cut the jersey caramels in half and push one half into the centre of each cupcake. Try not to push it all the way to the bottom, so it sort of sits in the middle of the mixture. It’s alright if it sticks out of the top, the baking will sort the rest out.
- Bake for approximately 15 minutes or until a skewer comes out clean. Leave to cool slightly and dust with icing sugar.
This mixture should make a dozen, with a couple extras.
[edit May 26, 2010] thanks to a reader of mine, I’ve actually read back on this recipe and decided to make two alterations:
1) It will probably not make 24. The reason for this is that cupcake patty pans come in a variety of sizes and heights, and the ones in this picture seem like the short walled ones which is why there would appear to be so many. I would say allow for 12, but there could be 1-2 extra.
2) There is way too much SR Flour – I’ve reduced it from 2 1/2 cups to 2. If you find the mixture is still very dough like, add a little bit of milk at a time until it gets a bit easier to work with. I will remake and retest this to a better standard now that I’ve been making them a lot longer (the business didn’t start until months after this) so email me if you have any concerns.
Adell Zona Libre
/ February 25, 2010I just needed to say that I found your site via Goolge and I am glad I did. Keep up the good work and I will make sure to bookmark you for when I have more free time away from the books. Thanks again!
Maria
/ May 26, 2010Hey, lovely site.
Am also from rAdelaide.
I made these tonight, and was a little disappointed….
The mixture only just scraped in to make 20 standard cupcakes, so I had to make a second batch at 10pm!!!!! Also found the cake mixture was very dough like and not at all caramel-like…. Think perhaps it needed more brown sugar & milk perhaps??? Was the recipe listed correctly..? I no cake pro – but have definitely made my fair share of cupcakes…. Caramel Jerseys were a great finishing touch though, and over all it was all really nice.
Sorry, please don’t take this as a flame, as I don’t have as much experience under my belt as you, but figured you’d like the feedback….
Will post up pics soon.
Regards, Maria
Monnie
/ May 26, 2010Hi Maria,
Thanks for the comment
To be honest I’m not a big fan of these at all (as you can see by the date on the post it is quite an old recipe and not one I’ve actually baked again) but as the men of the house liked it and it seemed to go down well, I decided to post it up back at the time.
I’ve noticed now that I’ve had more experience with sizing that the cupcake cases these were baked in were a shorter type and wouldn’t take so much mixture – believe me it is an absolute headache sorting through all the patty pan sizing and heights – did you know there’s about six different sizes and that’s only base diameter?
When I get a spare minute I think I’ll try a different one or make some improvements to this recipe. I don’t think adding more brown sugar will give the result we’re after, but it will make it a lot sweeter. We’re probably after a thin mixture that tastes and looks more caramelly – but it is hard to get that, even with the sticky date recipe.
Thanks for the feedback!
Monnie
/ May 26, 2010Just to add to that, there is probably way too much SR Flour as well now that I’m looking back at the recipe, which is where the problem with the consistency would be.
Maria
/ May 26, 2010Wow, fast reply!!!!!
Ah,k — seemed a bit thick, so that’s probably it..
And before you posted, I did notice that your pans were a little shorter than mine. But holey mackerel! 6 types… Seems I’ve only just dipped into the shallows of it all!!!
I’ll let you know how they go taste wise tomorrow – bit worried they might be undercooked but the skewer said different so fingers crossed.
Would love to see a revision of this, as it was the only decent caramel cupcake recipe I found that didn’t call for white chocolate (which is definitely not what I was after….)
I finished them off with a butter cream mixed in with caramel (I cheated and used the canned fill stuff shhh), and then some sprinkles and 1/4 of a jersey.
[img]http://img576.imageshack.us/img576/3047/img0445h.jpg[/img]
Will definitely be trying out some of your other recipes – they looks great!!!!!
Maria.
Maria
/ May 26, 2010http://img576.imageshack.us/img576/3047/img0445h.jpg
That’s the link to the image of the final product…..
Yasmin
/ October 23, 2010Yes, I do love these cupcakes! I have made them many times before and everybody has thoroughly enjoyed them! I would love to share with you some of my cup-cake (and other) recipes. To see them visit my cooking blog: http://www.tickle-your-tastebuds.blogspot.com
I hope to hear from you in the future! Yasmin