Chocolate Caramel Butterfly Cupcakes
Posted on 16/11/2011

How many would it make: 24 portion

Ingredients list:

Ingredients: cupcakes:
6 Tablespoons Butter
1 ½ cups raw sugar
3 cups Vitarium GF Self Raising flour
4 eggs
1 cup milk
1 Teaspoon Vanilla
4 Tablespoons Cocoa

Ingredients: Caramel filling:
1 Tin condensed milk
1 Tablespoon butter
2 heaped Tablespoon golden syrup

Ingredient: Thickened Cream topping:
300ml thickened cream
1 teaspoon GF Icing sugar
½ Teaspoon vanilla


Method:

Method cupcakes:
Preheat oven to 180 degrees C.
Cream butter and sugar. Add the eggs and vanilla. Add the cocoa and stir in the Vitarium GF Self Raising flour and milk alternately, beat till all ingredients are well combined.
Spoon into papers, filling each to half full, cook in moderate oven for 15-20min.
Allow to cool. With a sharp knife, cut and remove a circular portion from the centre of the cup cake. Cut the removed portion in half. Place one Teaspoon of cooled caramel into the centre hollow of the cupcake, then place a spoon of the thickened cream mix on top. Position the two cut pieces of cake into the top of the cream . Dust with GF icing sugar to serve.

Method: Caramel filling
Combine Condensed milk, butter and golden syrup in a microwave proof bowl.
Cook in microwave on high for up to 5 min, stirring at 1 minute intervals to thoroughly mix ingredients as it thickens.
Set aside and allow to cool and set.

Method: Cream topping
Whip cream, stir in GF icing sugar and vanilla


Other tips:

This recipe was made using muffin size paper cases, but easily allows you to potentially double the quantity if you use standard size cupcake papers instead. A great recipe to get value for money, and a really delicious party treat that will be a hit with all ages.