This half term I had very little time at home or in the kitchen to experiment, but I did manage to squeeze in time to make these delicious caramel fudge cupcakes. Before going low FODMAP I used to love caramel flavours. Due to the high milk content it’s something I’ve since avoided, but now I know my tolerance levels, I am able to eat the odd dairy-filled treat. These cupcakes feature the Carnation caramel sauce and are therefore not suitable for elimination while you exclude dairy. Once on moderation, you may find yourself being able to enjoy one or two – and share the rest with your family/friends – they won’t be able to tell they’re gluten free, I promise!
These cupcakes are reasonably simple to make, the fiddliest part, is slicing a piece of cake from the top (I’ve labelled as the cone!) so that you can fill it with gooey caramel.
Caramel Fudge Cupcakes
Ingredients
- 70 g Gluten free self-raising flour
- 170 g Caster sugar
- 170 g Butter
- 3 Eggs
- 2 tbsp Caramel (I used a tin of Carnation caramel)
For the filling:
- 12 tsp Caramel
For the icing:
- 200 g Icing sugar
- 50 g Butter
- 1 tbsp Caramel
- 50 g Mini fudge chunks
Instructions
- Preheat the oven to 180 degrees/gas mark 4. Cream together the butter and sugar in a mixing bowl. Add the eggs and the flour gradually, folding as you go.
- Add 2 tbsp caramel and stir into the cupcake mixture.
- Prepare 12 cupcake cases in a tin. Gradually add the mixture until you have filled the cases three quarters of the way up (depending on how big you like your cupcake). Place these in the oven for 15-20 minutes, or until golden brown.
- Remove the cupcakes from the tin to cool on a wire rack, and prepare your buttercream.
- Make icing using the icing sugar and butter, then add in a tbsp or two of caramel (depending on how you like it!). Mix this together until you are happy with the consistency.
- Once the cakes are cool, using a sharp knife, carve a small cone into the top of the cake and remove this carefully. In the cone-shaped indentation, place a tsp of caramel, then replace the cone, making it as neat as possible.
- Use a piping bag, decorate your cakes with a neat swirl and top with mini fudge pieces.
The finished cupcake is a real treat. Strong flavours of fudge and caramel throughout, which go perfectly with a cup of tea. Why not give these a try for an afternoon tea or just to indulge in the comfort of your home. As always I’ve love to see how they turn out, or any reviews! Let me know in the comments below or on my social media pages (Instagram, Facebook or Twitter).
If you like these cakes, you may also like to try some of my other cupcake recipes including blueberry, coffee and the spring favourite, lemon and elderflower cupcakes.
Happy baking,
Alice x
What can I say apart from yummy! These look so pretty and look delicious too.
Thanks Sally