Golden Caramac Cupcakes

Originally posted 30/06/2013

Seriously, who doesn’t love Caramac?? I’m so glad you can still buy these deliciously retro and unique golden caramel flavoured chocolate bars in most shops. This recipe is so easy but great if you want something a bit different from normal chocolate cupcakes, and the mere smell will have people salivating in anticipation! Adding half dark brown sugar to the batter is a simple twist on a regular cupcake but the result is a divinely butterscotchy flavour which really compliments the Caramac frosting. The creation of these babies coincided with Bargain Baking Find of the Year, courtesy of my mum – she picked up a can of Dr Oetker’s amazing Golden Shimmer Spray for 49p instead of a whopping £3.99 just because the main cap was missing! I don’t think I could justify paying full whack for it but the metallic sheen it creates is just fantastic and perfect for this recipe, although the cakes are just as delicious without it.

INGREDIENTS – makes approx. 10-12 small cupcakes

For the cakes:

  • 115g/4 oz self-raising flour
  • 55g/2 oz caster/granulated sugar
  • 55g/2 oz dark brown sugar (sifted if preferred)
  • 115g/4 oz margarine/butter
  • 2 eggs
  • 1 tsp vanilla extract
  • Quarter tsp baking powder

For the icing:

  • 115g/4 oz butter (unsalted if preferred)
  • 225g/8 oz icing sugar
  • 3 30g Caramac bars
  • Dr Oetker Gold Shimmer Spray (optional)


For the cakes:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a baking tray with 12 paper cases.
  2. Whisk the margarine/butter and both lots of sugar together in a mixing bowl then whisk in the eggs.
  3. Fold in the flour, baking powder and vanilla extract until a batter of a soft dropping consistency has formed.
  4. Drop the mixture into the paper cases using a teaspoon until they’re each about three quarters full.
  5. Pop in the oven and bake for about 12-15 minutes until a cocktail stick inserted into the sponge comes out clean.
  6. When baked, place on a wire rack and leave to cool. At this stage the cakes can be frozen for decorating at a later stage if you wish.

For the icing:

  1. Break one of the Caramac bars up into a heatproof bowl and place over a saucepan of simmering water without letting the bottom of the bowl touch the water, or heat on short bursts of LOW heat in the microwave, until completely melted.
  2. Add the butter and whisk while gradually adding the icing sugar until a thick, fluffy mixture has formed. If it’s too runny, add some more icing sugar.
  3. Spread onto the cakes using a palette knife, or pipe on using the nozzle of your choice, then spray with the gold Shimmer Spray (I found this works best when keeping the can about 10ins away from the cake).
  4. Carefully break or cut the remaining two Caramac bars into 12 rectangular sections and push one onto the top of each cake as a neat finishing touch.
Categories: cupcakes | Tags: , , , , , , , , , , , , , | 1 Comment

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One thought on “Golden Caramac Cupcakes

  1. Pingback: Caramacjacks (Caramac Flapjacks) | I Dream in Buttercream

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