Caramel Cupcakes

Using one basic recipe, I made several variations and came up with one that I called Caramel Cupcakes.  By substituting granulated sugar with muscovado sugar, the batter smelled caramelly and when baked the cupcakes tasted like caramel cake.  I used one ounce cupcake mold and one ounce ice cream scoop to make equal distributions.  Let me know how yours turned out.

Caramel Baby Cupcakes

Makes 12 regular size cupcakes or 

38 mini cupcakes

180 gm all purpose flour

    6 gm baking powder

    2 gm salt

115 gm butter

200 gm muscovado sugar

2 large eggs

125 ml milk

1/2 teaspoons vanilla

- Preheat oven to 350°F.  Line pan with paper liners.

- Sift together flour, baking powder and salt. Set aside.

- Cream butter and sugar.

- Add eggs one at a time until well blended.

- Alternately add in dry ingredients and milk, ending with dry ingredients.

- Stir in vanilla.

- Divide into pan.

- Bake 15 to 20 minutes or until cake tester comes out clean.

- Cool in pan for 5 minutes.

- Transfer to wire rack and cool completely.

Happy Baking!