Cupcakes with caramel fudge
These cupcakes with caramel fudge are so irresistible that you have to lick your fingers.
What you need to make your cupcakes with caramel fudge:
- 500 g FunCakes Mix for Cupcakes
- 250 g FunCakes Mix for Buttercream
- FunCakes Flavour Paste -Vanilla-
- FunCakes Flavour Paste -Dulce Leche-
- FunCakes Hazelnut Crunch
- 550 g unsalted butter
- 250 ml water
- 5 eggs (approx. 250 g)
- 400 g brown sugar
- 340 g corn syrup
- 1 tin condensed milk
- FunCakes Disposable Decorating Bags
- Wilton Recipe Right® Muffin Pan
- Wilton Decorating Tip #1M Open Star Carded
- Wilton Chrome-Plated Cooling Grid
- Patisse Sugar thermometer
- Baking cups of your choice
- Oblong or square baking pan
- Heavy saucepan
Grease the baking pan well with butter. Put 400 grams of sugar and 340 grams of corn syrup in a heavy saucepan, heat until the sugar is dissolved. Now add a tin condensed milk and stir constantly until it has reached a temperature of 120°C. Add the vanilla flavour paste. Pour the caramel into the baking pan and let it cool down for 3 hours. If you want to safe the caramel, you can wrap it into wax paper.
Preheat the oven to 180°C (convection oven 160°C).
Prepare 500 grams of FunCakes Mix for Cupcakes as indicated on the package. Place the baking cups in the muffin pan and divide the batter into the baking cups to half fill the cups. Press a piece of caramel in the batter. Bake the cakes for 18-20 minutes until golden yellow and take them out of the muffin pan. Let them cool down completely on the kitchen counter.
Prepare 250 grams of FunCakes Mix for Buttercream as described on the package and add the dulce leche flavour paste. Place tip #1M in the decorating bag and fill the bag with the cream.
Pipe swirls on the cupcakes and decorate the swirls with small pieces of caramel and hazelnut crunch.
Fill a decorating bag with tip #1M with the buttercream and pipe swirls on the cupcakes. Decorate the swirls with small pieces of caramel and hazelnut crunch.