Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
52
High
Nutrition per serving
Calories510.1 kcal (26%)
Total Fat21.6 g (31%)
Carbs77.7 g (30%)
Sugars61.5 g (68%)
Protein3.9 g (8%)
Sodium344.5 mg (17%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
for the cupcakes
280gcaster sugar
220gself raising flour
20gcocoa powder
1 tspbaking soda
80gbutter
softened
240mlmilk
2eggs
for the filling
for the caramel buttercream
to decorate
Instructions
Step 1
preheat oven to 180oC
OvenPreheatStep 2
line a cupcake tray with 12 bun cases
Muffin PanStep 3
in a large mixing bowl, beat together all the dry ingredients for the cupcakes
Bowl
MixerMix
cocoa powder20g
baking soda1 tsp
caster sugar280g
self raising flour220gStep 4
add the butter and beat to form a sandy texture
butter80gStep 5
in a jug, whisk together the milk and eggs
Measuring cup
milk240ml
eggs2 Step 6
slowly pour into the dry ingredients to form a smooth batter
Step 7
spoon into the cupcake tray
Step 8
bake for 15-20 minutes
Step 9
allow to cool completely
Step 10
once cooled use a teaspoon to scoop out the centre of each cupcake, reserving the sponge
SpoonStep 11
fill the centre of each cupcake with the caramel sauce
salted caramel sauce60gStep 12
in a bowl beat together the icing sugar, butter, vanilla and caramel sauce until light and fluffy
Bowlbutter200g
vanilla1 tspsalted caramel sauce25gicing sugar400gStep 13
pipe the buttercream on top of each cupcake
Step 14
crumble over the reserved cupcake centres and drizzle over the warm caramel. sprinkle with the sea salt
salted caramel sauce20g
sea saltView on Easyfoods
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