Here are the ingredients. :)
I already pre-measured my ingredients it helps me a lot. You should try to! ;)
Pre-measured and sifted 1c APF and 1c SCF :)
3/4 c Hot Water
My 200g Butter. I did not cube it anymore since its at room temp. :)
Vanilla essence :)
Chopped white chocolate
My 20 pcs. Cupcake liner
Some tools you'll need. Don't forget to pre-heat oven to 160 deg. Celcius. :)
Where i cooked my caramel. Much easier :)
Combined butter, sugar, white chocolate, vanilla, golden syrup and hot water in the saucepan.
Stir over medium-low heat with a wooden spoon but here i used my silicone spatula.
Stir for 5 mins or until chocolate melts and mixture is smooth.
Smooth like this. Set aside for 20 mins to cool.
Cool for 20min.
When it cools, add eggs, 1 at a time, beating well after each addition.
Add last egg while mixing the first in medium speed.
Texture will be like this after mixing the egg to the caramel mixture.
Sift combined flours over chocolate caramel mixture and stir with a wooden spoon until well combined.
Mixture will be this thick.
Using this mini ice cream scooper scoop 1 full per cupcake liner.
Pour in to your prepared cupcake liner and bake for 20 mins.
U can fill & make 20 pcs. Caramel Mud Cupcakes. Just 2 inform u guys that this mixture will not rise 2much unlike other cupcakes bec. I wanted to have enough space for my "Buttercream Caramel Walnut"
Finish product!:) For Tip: I use my coffee thermometer to poke if it's bake already rather than toothpick!:) Avoiding burns!:) Follow me for more yummy recipe and unique techniques! :) -SpoonKick-