Cake and Slice

Millionaire Shortbread Cupcakes

Ingredients

For The Caramel Sauce

75g of Unsalted Butter

50g of Light Brown Sugar

50g of Caster Sugar

50g of Golden Syrup

125ml of Double Cream

For The Shortbread Base

125g of Unsalted Butter

55g of Caster Sugar

180g of Plain Floor

For the Cupcake

125g of Unsalted Butter

125g of Caster Sugar

2 Eggs

1/4 tsp Bicarbonate of Soda

125g of Self Raising Floor

4 tbsp of Caramel Sauce

For the Buttercream

200g of Unsalted Butter

350g of Icing Sugar

A few tsp of milk

100g of Dark Chocolate

Method

1. Pre-heat the oven to 175C (155C fan) and line a 12 case muffin tin.

2. First, make your caramel sauce. In a saucepan add both sugars, the butter and golden syrup, melt under a medium heat and once melted allow to simmer for 3 minutes. Remove from the heat, add the cream and mix well until fully combined. Transfer into a bowl and leave to chill.

3. Secondly, make the shortbread. Cream together the sugar and butter, until smooth and pale. Beat in the floor until it forms a solid ball. Tearing small sections off line each case with a thin layer, pressing down firmly, place in the fridge to chill.

4. For the cupcakes, cream together the butter and the sugar, beat in eggs, followed by the floor and bicarbonate of soda. Once all combined add the 4 tablespoons of caramel.

5. Fill the cases till they are 3/4 full, level off and place in the over for 22 minutes or until cooked through, test using a skewer. Once cooked leave to cool completely.

6. Cut out the centre, fill with the caramel sauce, then replace the cut out back on top and press down.

7. Melt the chocolate and leave to cool.

8. For the buttercream, beat the butter for 5 minutes, until pale. In small batches add the icing sugar, add a teaspoon of milk each time, this helps the mixture combine and not make a mess.

Cake and Slice

Millionaire Shortbread Cupcakes

Ingredients

For The Caramel Sauce

Method

1. Pre-heat the oven to 175C (155C fan) and line a 12 case muffin tin.

2. First, make your caramel sauce. In a saucepan add both sugars, the butter and golden syrup, melt under a medium heat and once melted allow to simmer for 3 minutes. Remove from the heat, add the cream and mix well until fully combined. Transfer into a bowl and leave to chill.

3. Secondly, make the shortbread. Cream together the sugar and butter, until smooth and pale. Beat in the floor until it forms a solid ball. Tearing small sections off line each case with a thin layer, pressing down firmly, place in the fridge to chill.

4. For the cupcakes, cream together the butter and the sugar, beat in eggs, followed by the floor and bicarbonate of soda. Once all combined add the 4 tablespoons of caramel.

5. Fill the cases till they are 3/4 full, level off and place in the over for 22 minutes or until cooked through, test using a skewer. Once cooked leave to cool completely.

6. Cut out the centre, fill with the caramel sauce, then replace the cut out back on top and press down.

7. Melt the chocolate and leave to cool.

8. For the buttercream, beat the butter for 5 minutes, until pale. In small batches add the icing sugar, add a teaspoon of milk each time, this helps the mixture combine and not make a mess.

9. Once the chocolate is cooled beat into the buttercream, making sure it is fully combined.

10. Fill a piping bag with a large star nozzle, starting in the centre steadily pipe clockwise, building the spiralled look.

Happy Baking! All my love

Paul xx

​

Cake and Slice

Millionaire Shortbread Cupcakes

Ingredients

For The Caramel Sauce

Method

1. Pre-heat the oven to 175C (155C fan) and line a 12 case muffin tin.

2. First, make your caramel sauce. In a saucepan add both sugars, the butter and golden syrup, melt under a medium heat and once melted allow to simmer for 3 minutes. Remove from the heat, add the cream and mix well until fully combined. Transfer into a bowl and leave to chill.

3. Secondly, make the shortbread. Cream together the sugar and butter, until smooth and pale. Beat in the floor until it forms a solid ball. Tearing small sections off line each case with a thin layer, pressing down firmly, place in the fridge to chill.

4. For the cupcakes, cream together the butter and the sugar, beat in eggs, followed by the floor and bicarbonate of soda. Once all combined add the 4 tablespoons of caramel.

5. Fill the cases till they are 3/4 full, level off and place in the over for 22 minutes or until cooked through, test using a skewer. Once cooked leave to cool completely.

6. Cut out the centre, fill with the caramel sauce, then replace the cut out back on top and press down.

7. Melt the chocolate and leave to cool.

8. For the buttercream, beat the butter for 5 minutes, until pale. In small batches add the icing sugar, add a teaspoon of milk each time, this helps the mixture combine and not make a mess.

9. Once the chocolate is cooled beat into the buttercream, making sure it is fully combined.

10. Fill a piping bag with a large star nozzle, starting in the centre steadily pipe clockwise, building the spiralled look.

​

Happy Baking! All my love

​

Paul xx

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