The Lady's choice cupcakes

The Lady's choice cupcakes 

Ingredients:

250g butter
300g castor sugar
2ml raspberry essence
1/2ml rose essence
4eggs
450g self raising flour
2ml salt
250ml milk

250g butter
500g icing sugar
2m vanilla essence
60g cocoa
250g of caramel chocolate

Method:

• Heat oven to 180°C.

• Grease 2 muffin trays or place cupcake holders in 24 muffin pans

• In a bowl cream together butter and castor sugar until fluffy and pale. 

• Then mix in the rose and raspberry essence .

• Add the eggs one at a time (beating well after each addition)

• Sift in the salt and flour and fold in gently

• Add the milk and continue folding.

• Spoon equal amounts of mixture in each muffin pan/case (I used an ice cream scoop to get equal amounts), and bake for 13-14 minutes.

• Allow the cakes to cool for 5 minutes before removing them from the tray, then allow them to cool on a rack for a further 15 - 20 minutes

For the icing:

• Use an electric mixer to beat the butter until it is pale and twice the volume.

• Add in the icing sugar a little at a time (beating well after each addition.)

• Add in the cocoa and mix until the cocoa is fully combined into the icing mixture. 

• (If your icing is too stif, mix in 30ml of milk)

• Transfer the icing mixture into a piping bag and pipe onto the cupcakes

• Melt caramel in the microwave at 30 second bursts until the chocolate is completely melted. 

• Dollop a bit onto some plain cupcakes and guide it to the edge, either by using a spoon or turning it with your hand.

• You can also use a thin nozel to pipe caramel lines over the chocolate iced cupcakes.