Betty Crocker caramel cupcake mix
Cupcake Mix (180g): Sugar, Wheat Flour, Palm Fat, Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate; Modified Corn Starch, Salt, Emulsifiers: Propane-1, 2-Dial Esters of Fatty Acids, Mono-Diglycerides of Fatty Acids; Dextrose, Flavouring, Stabilis, Icing Mix (112g): Sugar, Flavouring, Colour: Sulphite Ammonia Caramel, Chocolate Sprinkles (10g): Sugar, Cocoa Mass, Cocoa Butter, Whole Milk Powder, Whey Powder, Emulsifier: Soy Lecithin
Preparation & Storage
- Completely charming and totally tempting, these delicious Caramel Cupcakes are guaranteed to have everyone coming back for more. So grab your apron and mixing bowl and fire up your oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4 - it's baking time!Preparation 15 minsBaking time 16 minsMakes 9All you need is:25ml vegetable oil (around 2 tbsp)60ml water (4 tbsp)2 medium free range eggsRegular size muffin trayFor the icing: 10ml hot water (2 tsp)60g soft butterOnly 3 steps to perfect cupcakes...1 Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.2 Pour the mixture evenly into the cupcake cases.3 Bake in the centre of the oven for 16 minutes or until a rounded knife inserted into the centre of a cupcake comes out clean. Finally, whisk the icing and softened butter together until blended (adding up to 10ml hot water if needed). Spread on the cooled cupcakes and add sprinkles for a perfect finish.Bake it yoursPlace some sliced banana on top of your iced cupcakes for a delicious combination of flavours!
Store in a cool dry place
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