Today I tried a new recipe from The Australian Women’s Weekly Cupcakes & Cookies cookbook. I followed the recipe with one exception: I used wholemeal plain flour instead of the usual white plain flour. The wholemeal flour gave them a grittier texture but the caramel flavour came through. It made it feel like a less “sugary” cake, and overall was quite yum! The recipe suggested dusting the tops with icing sugar, however I made a caramel syrup to go on top – by dissolving 3/4 cup brown sugar in 1 cup cream and then simmering for 8 minutes. The sauce thickens as it cools, so you need to wait a little while before serving.
30 minutes was just right for the medium/standard size cupcake tray, 40 minutes is recommended for Texas size cupcake trays. The silicone trays are great, the cakes pop out easily even without patty cases. I also made mini cupcakes with leftover batter – they cooked in about 10 minutes.
Caramel Mud Cakes
From: The Australian Women’s Weekly Cupcakes & Cookies
125g butter, chopped
100g white eating chocolate, chopped coarsley
2/3 cup firmly packed brown sugar
1/4 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 self-raising flour
1 egg
Preheat oven to 160 degrees Celsius (or 140 degrees Celsius fan forced)/320 degrees Fahrenheit.
Combine butter, chocolate, sugar, syrup and milk in a saucepan; stir over low heat until smooth. Transfer mixture to a bowl, cool for 15 minutes.
Whisk sifted flours then egg into mixture.
Divide among cupcake tray and bake for 30 minutes for standard size cupcakes.
Mmmmmmmmmm they look so good!!!
are they a dense carasmel mud or a bit fluffy-er?, my bf’s birthday is coming soon i tried a recipe which was way too dense and rich for him
Hi Nicole,
From memory they are quite dense, more like mud cake than sponge cake.
~K
how many does this recipe make???