Half term is for happiness. Happiness is for Hummingbird. Hummingbird is for cupcakes..? Well, I couldn’t think of anything else that began with ‘H’.
Caramel in cupcakes? I must say, I’ve never heard it done before, and I’ve certainly never used it in my cooking. Just opening the tin was a whole new experience. Looking at the golden goo, just waiting to ooze out and fall into dollops into my bowl, I couldn’t believe that this would let my cupcakes turn out any way, other than too soggy.
Makes: 12-16 cupcakes
For the sponge:
80g (3oz) butter, softened
280g (10oz) caster sugar
240g (8.5oz) plain flour
1 tbsp baking powder
1/4 tsp salt
1/2 tsp vanilla essence
2 large eggs
150g (5.5oz) tinned caramel/dulce de leche
For the frosting:
500g (1lb 2oz) icing sugar
160g (5.5oz) butter, softened
100g (3.5oz) tinned caramel/dulce de leche
1. Preheat the oven to 190C, gas mark 5 and line a tin with cases.
2. Using an electric mixer, whisk together all the dry ingredients until they form a crumby consistency.
3. Put the eggs, milk and vanilla essence into a jug and combine. Pour three quarters of this mixture into the bowl and mix everything together until smooth and thick. Scrape down the sides of the bowl and add the rest of the milky mixture and the tinned caramel. Continue to incorporate until everything is smooth.
4. Divide between the cases. Bake for 18-20 minutes until well-risen and the tops are springy to the touch. When done, leave to cool on a wire rack and make the frosting.
5. Beat the icing sugar with the butter on a slow speed, before adding milk and increasing the speed, continuing until the whole mix is light and fluffy. Add the caramel and repeat.
6. You can put this on the cakes how you want. If spooning, spread it on with a palette knife and smooth round until you achieve a trademark Hummingbird swirl. If you want to decorate further, place some caramel into a bag and pipe it on in little shapes. Enjoy!