Caramel birthday Muffins. Sweet & slightly sticky icing. I love their little red cases!
These were baked Saturday morning as ordered and I carried them into central London for delivery. On my way, I met so many smiles, happy and helpful people that I am considering carrying cakes everywhere I go from now onward!
The recipe for these puppies is really easy, the dulce de leche can be a little difficult to find but it’s worth the hunt once you taste these!
80g butter
280g caster sugar
240g plain flour
1 tbsp baking powder
240ml Milk
1/2 tsp vanilla essence
2 eggs
150g tinned caramel/dulce de leche.
Pre-heat your oven to 190.
Whisk together the butter, sugar, flour & baking powder until crumb like.
In a jug, whisk the milk, eggs and vanilla together by hand.
Pour just over half of the liquid into the dry ingredients and whisk until combined.
Add the caramel sauce to the remainder of the liquid, mix then pour into the combined ingredients.
Whisk until smooth, then spoon into your cases.
The batter is quite running so can be a little messy spooning into the cases! Fill them just over half way.
I made 16 muffins out of this so prepare two muffin tins or maybe cut down the recipe slightly if you don’t want that many :)
For the icing, I mixed together icing sugar with butter, a spoonful of dulce de leche and a couple of spoonfuls of milk. Beat with a wooden spoon until smooth - if too runny, add more icing sugar, if too stiff, add a little more milk or butter.
I drizzled the caramel sauce over the top for an extra caramel taste.
