As the October days march on, temperatures decrease considerably and the trees shed their leaves, showing off their bare branches as they tremble in the cold wind. The autumn season is now in full swing and people are making dishes from seasonal fruits and vegetables such as wild mushroom soup, roast duck with fig sauce, red plum pie and warm pumpkin spice muffins; yet, what one really craves when it starts to get cold and dreary outside are caramel cupcakes with creamy fudge icing, a recipe that will warm the cockles of your heart and put a smile on your face even in the bitter cold, and on the darkest, dreariest of days…
This morning I arose to a cold and frosty morning and the mist had settled around the distant mountains like a thick, white blanket. Closing the kitchen window and therefore shutting out the chilly morning air, I decided to make caramel cupcakes with creamy fudge icing, a new found favourite of mine. As I mixed and stirred, a wooden spoon in hand, I wondered what made this recipe so special on a day like this? Was it the sweet stickiness of the caramel that warmed me from head to toe, or was it the rich, creamy fudge icing that succeeded in putting a large smile on my face? Whatever it was, it was the best feeling ever: blissfully content, I decided that this recipe was definitely magical…
You can find my recipe for caramel cupcakes with creamy fudge icing here below, I hope it warms the cockles of your heart as much as it did mine! Enjoy.
- 100g flour
- A pinch of salt
- 100g caster sugar
- 100g softened butter
- 2-3 teaspoons of baking powder
- 2 large eggs
- 5 large tablespoons of thick melted caramel
- A few drops of natural vanilla extract
For the icing
- 150g mascarpone
- 30g icing sugar
- 3 large tablespoons of thick melted caramel
Makes about 10 large cupcakes. Preheat the oven to 180°C (350°F or thermostat 5/6). Grease your cupcake moulds and reserve for later. Beat the sugar and butter together until creamy. Add the eggs, one at a time and mix. Then sift the flour, baking powder and salt. Make sure there are no lumps. Lastly, add the vanilla extract and caramel to the mixture. Pour into the cupcake moulds and fill 3/4 full so that the cupcakes don’t overflow. Bake for 10 to 12 minutes or until the tip of a knife comes out clean.
TIP: Be careful not to over cook them else they will be dry!
While your cupcakes cool off, mix the icing sugar and caramel with the mascarpone and beat until thick and stiff. Pour the icing into a piping bag and chose a large flower nozzle so that the icing design comes out in the shape of a large rose. Ice your cupcakes with the creamy fudge icing.
These caramel cupcakes are the perfect blend of stickiness and sweetness. Enjoy them with a cup of light roast Ethiopian Moka coffee, which is slightly citrusy and will complement the cupcakes beautifully! I recommend a blackberry infusion for tea lovers!
I hope to see you here again next week, for more magical pastries…