Caramel Cupcakes

When I volunteered to be a scrutineer for the general election last year at the poll station (one of local schools), there was this kind lady with a basket full of goodies giving away cupcakes to volunteers. I had heard she was a very good cook (she's apparently one of the teachers at the school). I had a small caramel cupcake and it was so very yummy. It was an inspiration - but I haven't had a chance to explore recipes until recently.

Cake:
100 grams butter
100 grams Muscovado sugar
2 eggs
100 grams Self-raising flour
1/4 teaspoon salt
1 teaspoon vanilla extract

Pre-heat the oven 180 degrees Celsius. Sift flour and salt and set aside. Beat butter and sugar until fluffy. Add eggs one at a time and beat until combine then add vanilla. Add flour and beat further until smooth. Divide into ten paper cups in muffin tray and bake for about 25 minutes.

Icing:
1/2 cup brown sugar
3 tablespoons butter
1/4 teaspoon salt
4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup icing, sifted

Place butter, salt and brown sugar in a saucepan over medium high heat. Let it bubble briefly then add milk and vanilla. Stir to combine - let it bubble a few minutes further then add icing. Beat with wooden spoon until smooth. Pour on to cool cupcakes - or you can dip cup cakes into the icing. You need to work quickly othewise the icing will set and it will be very difficult to work with.

Note: Wokarella will have a brief Winter break - talk to you again next month.