<\/em><\/strong><\/p>\n

\n

This time, I wasn\u2019t the one baking. Whenever my older daughter has a friend over, they often disappear into the kitchen and\u2026 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 \u201cmix and bake\u201d recipes. I must admit, though, when I walked into the kitchen and found them making golden syrup from scratch, I nearly fainted\u2026 They couldn\u2019t 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 \u2013 if you decide to make homemade golden syrup, be extremely careful. The mixture is very hot. But back to the cupcakes \u2013 they turned out fantastic. Deeply caramel-scented (like classic Polish fudge sweets \u201ekr\u00f3wki”), dense, slightly fudgy and moist \u2013 the \u201cmud cake\u201d style. They don\u2019t 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!<\/em><\/p>\n<\/blockquote>\n

Makes 12 cupcakes.<\/span><\/p>\n

Ingredients for caramel mud cupcakes:<\/span><\/p>\n

\n
• 125 g butter<\/li>\n
• 100 g white chocolate, chopped<\/li>\n
• 150 g light brown sugar<\/li>\n
• 90 g golden syrup (homemade or shop-bought)<\/li>\n
• 160 ml milk<\/li>\n
• 1 egg<\/li>\n
• 200 g plain flour<\/li>\n
• \u00bd teaspoon baking powder<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Sift the flour with the baking powder and set aside.<\/p>\n

  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.<\/p>\n

  Line a muffin tin with paper cases. Divide the batter between them (it will be quite runny).<\/p>\n

  Bake at 160 – 170\u00b0C for about 30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.<\/p>\n

  To serve: dust with icing sugar, or serve with dulce de leche (caramel from a tin) or caramel sauce.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n

   <\/p>\n

  <\/p>\n

  Recipe adapted from The Australian Women’s Weekly<\/span><\/span>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  This time, I wasn\u2019t the one baking. Whenever my older daughter has a friend over, they often disappear into the kitchen and\u2026 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<\/p>\n","protected":false},"author":1,"featured_media":4896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59,70],"tags":[96,324],"duration":[],"tag_group":[],"class_list":["post-4893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cupcakes","category-kids-baking","tag-chocolate","tag-golden-syrup"],"acf":[],"yoast_head":"\n