• SALTED CARAMEL - Treat yourself Bake indulgent cupcakes that delight everyone, with a tasty salted caramel flavour.
• BAKING WITH LESS FUSS - Our caramel cupcakes are baking from scratch but with less fuss, and less mess Wow your friends and family with these delicious bakes.
• PERFECT FOR SPECIAL EVENTS - This baking mix is perfect as a gift for foodies, or for baking with children as it has a step by step recipe to follow.
• EXCLUSIVE RECIPE - Our salted caramel cupcake recipe has been exclusively approved by Michel Roux OBE.
• INCLUDES - This baking set contains all of the dry ingredients that you’ll need, a step-by-step recipe card and even some handy extras to help you along.

Product Description ------------------- Ingredient kit to make delicious salted caramel cupcakes with caramel buttercream topping and gooey caramel centres. Makes 6 cupcakes. Ingredients ----------- Icing sugar (sugar, maize starch), granulated sugar (21%), self raising flour: (wheat flour, raising agents (sodium pyrophosphate & sodium bicarbonate), statutory tion (calcium, niacin, iron, thiamin)), caster sugar, dark brown sugar (sugar, cane molasses), salt (1%)(salt, anti-caking agent: sodium ferrocyanide), baking powder (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), raising agents (sodium pyrophosphate, sodium bicarbonate)) P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- Preheat your oven to 180oC/160oC fan/ Mark 4. Line your muffin tin with the 6 cupcake cases provided. Empty the granulated sugar & salt (bag 1) into a saucepan with 2 tbsp water. Place onto a medium heat, stirring only occasionally to avoid uneven cooking/burning. When you have an amber coloured caramel, add in 15g butter & stir. Add 50ml milk and stir. Bring to the boil then take off the heat & transfer to a clean to cool. Place the flour, sugars & baking powder (bag 2) into a mixing & add 75g softened butter & 2 eggs. Mix until smooth. Divide the batter evenly between the cupcake cases, making sure not to fill them more than half way. Place into the oven to bake for 20-25 mins until golden. When baked, remove from the oven & whilst still in the tins, place onto a cooling rack to cool completely. To make the buttercream, put the icing sugar (bag 3) in a separate . Give the caramel a quick stir & add 1 tbsp to the icing, along with 75g soft butter & 1 tbsp (15ml) milk/water. Beat until you have a light & fluffy mixture. Cut out an upturned cone shape (the diameter of a 5 pence piece) from the centre of each cake and fill with 1-2 tsps of caramel, leaving a little caramel to decorate the finished cupcakes. Finish by topping with buttercream, using a piping bag or spooning it on. Drizzle the leftover caramel over the top of the cupcakes. Manufacturer Contact Information -------------------------------- Bakedin, 4-7 Lennox Mall, Lennox Road, Basingstoke, RG224DF See more ( javascript:void(0) )