Donna Hay caramel maple cupcake recipe

Caramel is a favourite flavour in the Hungry House. I’ve always been a fan and Misses 6 & 8 adore it, too. I made these cupcakes and instantly knew I was on to a winner when Miss8 told me there was no way she would be trading this cake for one of her friend’s lunchbox treats. Trust me – my gal trades home-made cakes and cookies most days in exchange for mass-produced, supermarket-bought, multi-national owned treats #theHorror

I tweaked this recipe from Donna Hay’s original in that I made smaller cakes – hers made 8 x one cup capacity cakes but I made my more slimline so I got 12 perfect-sized beauties.

These cupcakes aren’t too rich but have they do have that lovely caramel taste, thanks to the addition of pure maple syrup. Please don’t use the fake stuff – they won’t taste anywhere near as good as the real deal.

Tip: spray the inside of your measuring cup with non-stick cooking spray before measuring in the maple syrup. This way it won’t stick but rather glide out easily.

Another tip: I made the entire recipe in a huge, deep saucepan, rather than dirty another mixing bowl. #lazy

GATHER:

¼ cup maple syrup

⅔ cup milk

⅔ cup dark brown sugar

150g unsalted butter, chopped

75g white chocolate, chopped

1 cup plain flour, sifted

⅓ cup self-raising flour, sifted

1 egg

LET’S GET TO IT:

Preheat oven to 160C and line a 12-hole cupcake pan with liners.

In large saucepan over a low heat place maple syrup, chocolate, sugar, milk and butter and stir until melted and smooth.

Remove from heat and allow to cool for 20 minutes.

Sift the two flours together then stir into the pot, along with the egg. Whisk until smooth and combined, then use a large spoon or ladle to place in wrappers.

Bake for 14 or so minutes or until a skewer comes out clean.

Wait until cold then dust with icing sugar. I used a stencil to get these pretty patterns.

Tags: afternoon tea, baking, caramel, cupcake, cupcakes, Donna Hay, easy, from scratch, maple syrup, recipe