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Retro Caramac Cupcakes Recipe

 

 

 

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This Recipe Makes 12

(For The Sponge) 


120g plain flour

140g caster sugar
1 1/2 tsp baking powder
40g butter
120ml semi skimmed milk
1 egg
1 tsp vanilla extract

Method for the sponge: 

Cream together the butter and sugar, then add the egg and mix, then add the flour, baking powder, milk and vanilla mix together to a light fluffy constancy.

 

The recipe for the Caramac buttercream is as follows,

110g unsalted butter, room temperature
250g icing sugar
150g Caramac chocolate
1 tablespoon semi-skimmed milk

The Method for the frosting...

Beat the butter and the icing sugar together until smooth. Melt the chocolate and add to the mixture and mix until smooth. Add the milk to achieve the correct consistency.

Once cool, melt the Caramac in a bain-marie and add to the rest of your frosting mixture and then simply decorate as required!

Don't forget to save a few Caramac blocks for the topping of your cupcakes! 

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