Sweet treat

Happy Friday Peeps!

It's been a trying week...I'm rather glad that the weekend is almost here. I honestly couldn't lift the pram in and out of the car one more time, or chase the toddler through the corridors of the hospital again this week. My body is putting up the white flag and begging me to slow down to a halt. Skin is now peeling away in sheets and I'm hurting, a lot. Sorry to place such a pretty picture in your head. Ick! Ok enough of that...here's to the weekend and the chance to wind down, put the feet up and breathe!

 

I promised the lovely Marta from Petite Raisin (do check out her blog, its so gorgeous!) that I would share the caramel cupcake recipe.

(This is a blend of two recipes...purely because I needed to improvise, my chocolate stash was a bit pathetically low at the time and I only had caramel chocolate chips. This is the original recipe from Taste.

Caramel Cupcakes with Coffee Buttercream Frosting

• Ingredients

• 100g caramel chocolate chips
• 1 cup (250ml) water
• 125g butter, softened
• 1 1/4 cups (255g) brown sugar
• 3 eggs
• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (75) plain flour
• 1/4 cup (30g) cocoa powder

Coffee Buttercream

• 1 cup of sifted pure icing sugar
• 90grams softened butter

• 1 teaspoon coffee essence

1. Step 1

   Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.

2. Step 2

   Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.

3. Step 3

   Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.

4. Step 4

   For Buttercream beat butter and icing sugar together, add coffee essence and beat until smooth. Spread over completely cooled cakes. Enjoy!

Soooo good with a flat white and your favourite magazine!

xxx

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