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
Chocolate butter cream (I used Jane Ashers but making your own is quick)
Salted caramel ( I used Sainsburys)
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.
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.
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.
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.
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.
- 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.
- After this break up your Daim Bar whilst still in the packet to avoid mess and sprinkle on top.