4 Ingredients Caramel Cupcakes

Caramel Cupcakes

Posted by Kim McCosker on

Caramel Cupcakes

Serves 24 cupcakes


  • 1 cup self-raising flour
  • 400g can Top n Fill or Carnation Caramel
  • 1 egg
  • 1/3 cup butter at room temperature


  • Preheat the oven to 180°C.
  • Sift the flour into a bowl and add the caramel, egg, and butter.
  • With an electric mixer, beat until pale and fluffy, about 2 minutes. .
  • Line 24 mini muffin cups with paper liners.
  • Divide the batter among the cups and bake until light golden brown, about 10 minutes.

Recipe Notes

Optional: For a dazzling finish, top with a simple ganache, made by warming 1 cup (250ml) of cream and adding 250g dark chocolate to it, stirring until it combines. To top, garnish with a slice of Mars Bar.

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