Happy Birthday Next Starbucks!

On the 13th August it was my store's first birthday and to celebrate my boss asked me to make some cupcakes. She had ordered some edible cake toppers from top your cake with the Starbucks logo, for me to put on top of them and let me have creative freedom on the flavour. To suit every one's tastes I went with a pretty neutral flavour of caramel cupcakes as who doesn't like caramelised sugar? I have a lovely recipe by the hummingbird bakery which I have used before for my boyfriends birthday cakes. They went down really well the first time so I chose to redo the recipe which is always a good sign for me. The only difficult ingredient is the tinned caramel but most big supermarkets do it even if your small local shop won't. A great bake for something special or even just for a Saturday afternoon baking.

Hummingbird Bakery Caramel Cupcakes


For the Sponge:

280g caster sugar

80g unsalted butter softened 

240g plain flour

1 tbsp baking powder

1/4 tsp salt

240ml whole milk

1/2 tsp vanilla essence

2 large eggs

150g tinned caramel or dulce de leche

For the Frosting:

500g icing sugar

160g unsulted butter

50ml whole milk

100g tinned caramel or dulce de lech plus extra to decorate

I find this recipe a little backwards as i'm so used to beating the butter and sugar, then the eggs and then adding the dry ingredients carefully but it does work!

1.  Preheat the oven to 190 C (375 F). Gas mark 5 and line a muffin tin with muffin cases

2.  Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar , flour, baking power and salt on a low speed until crumb-like in consistency.

3.  Place the milk and vanilla essence in a jug with the eggs and whisk by hand until combined.  Pour three quarters of this mixture into the dry ingredients and mix together on a slow speed, then increase the speed to medium and keep beating until smooth and thick.  Scrape down sides of the bowl, then add the remaining milk mixture and the tinned caramel and continue to mix until all the ingredients are incorporated and the batter is smooth.
4.  Divide the batter between the muffin cases, filling each by two-thirds.  Any remaining batter can be used to fill one to four more cases in a separate tin (there will be loads left over).  Place in the oven and bake for 18-20 minutes or until well risen and springy to touch.  Leave to cool for a while in the tin, then transfer to a wire rack to cool down fully while you make the frosting.
5.  Using the electric whisk or freestanding mixer with the paddle attachment, beat the icing sugar with the butter on a low speed until combined and still powdery in texture.  Slowly mix in the milk, and once it is incorporated, increase the speed to high and whisk until light and fluffy.  Add the caramel and beat in well.
6.  Spoon the frosting on to the cupcakes once they have cooled, smoothing it on with a palette knife and swirling the frosting.  If you want to decorate the cakes, spoon some tinned caramel or dulce de leche into a piping bag with a small nozzle and pipe on to the cakes in little hearts, or whatever shape takes your fancy.