Daim Bar cupcakes


2 eggs , lightly beaten

110g/4oz caster sugar

110g/4oz butter softened at room temperature

1 tsp caramel flavour ( I used Dr Oetker)

110g/4oz self raising flour

1-2 tbsp. milk

Daim Bars

Chocolate butter cream (I used Jane Ashers but making your own is quick)

Salted caramel ( I used Sainsburys)


  1. Preheat the oven to 180C/350F/Gas 4 and prepare your cupcake cases, I like to use free standing silicone cases lined with a cupcake case, this recipe makes 6 generous cakes.

  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the caramel extract.

  3. Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Pipe the mixture into the paper cases until they are half full.

  4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

  5. When the cakes are cool to touch cut a small hole and remove the cake, fill with salted caramel then replate the removed cake.After this spread a thin layer of  butter cream on top.

  6. Place your desired nozzle in your piping bag and fill with your butter cream, then pipe small rosettes around the edge of the cupcakes to create a barrier to contain your topping.
  7. After this break up your Daim Bar whilst still in the packet to avoid mess and sprinkle on top.

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