This time, I wasn’t the one baking. Whenever my older daughter has a friend over, they often disappear into the kitchen and… bake. First, they choose a recipe from one of the cookbooks, then gather all the ingredients and equipment they need. These are their first steps in the kitchen, so they usually go for simple “mix and bake” recipes. I must admit, though, when I walked into the kitchen and found them making golden syrup from scratch, I nearly fainted… They couldn’t find any in the cupboard, so her friend was stirring caramel in a saucepan while Wiki stood over it with a tablet, comparing their mixture to a YouTube video to see if it looked right ;). Just a little reminder – if you decide to make homemade golden syrup, be extremely careful. The mixture is very hot. But back to the cupcakes – they turned out fantastic. Deeply caramel-scented (like classic Polish fudge sweets „krówki”), dense, slightly fudgy and moist – the “mud cake” style. They don’t rise much, and even if they do, they tend to sink slightly, much like brownies. If you love the flavour of caramel, these are definitely worth baking!
Makes 12 cupcakes.
Ingredients for caramel mud cupcakes:
- 125 g butter
- 100 g white chocolate, chopped
- 150 g light brown sugar
- 90 g golden syrup (homemade or shop-bought)
- 160 ml milk
- 1 egg
- 200 g plain flour
- ½ teaspoon baking powder
All ingredients should be at room temperature. Sift the flour with the baking powder and set aside.
In a saucepan, combine the butter, chocolate, brown sugar, golden syrup and milk. Heat gently, stirring, until everything has melted and the mixture is smooth. Remove from the heat and leave to cool. Once cooled, add the egg and whisk until combined. Add the sifted flour and baking powder, and mix until just combined.
Line a muffin tin with paper cases. Divide the batter between them (it will be quite runny).
Bake at 160 – 170°C for about 30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
To serve: dust with icing sugar, or serve with dulce de leche (caramel from a tin) or caramel sauce.
Enjoy!
Recipe adapted from The Australian Women’s Weekly.
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