Cherry oat squares with chocolate drizzle
Flapjacks use up storecupboard spares and these chewy, oaty, fruity bars topped with chocolate will always go down a storm
Caramel button cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 cupcakes
Skip to ingredients
- 175g buttersoftened
- 175g light muscovado sugar
- 2 large eggs
- 175g self-raising flour
- 2 tbsp milk
- homemade caramelbuttons (see recipe in tips, below)
For the icing
- 397g can Nestlé Carnation Caramel
- 200g tub full-fat cream cheese
- 100g salted buttersoftened
- 450g golden icing sugar
Nutrition: per cupcake
- kcal667
- fat33g
- saturates21g
- carbs87g
- sugars76g
- fibre1g
- protein5g
- salt0.8g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a spatula until well combined. Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool.
step 2
Mix 140g of the Carnation Caramel with the cream cheese, butter and icing sugar with an electric hand whisk, until smooth. Chill for 10 mins. Cut a hole in the centre of each cupcake (we used an apple corer) and fill with remaining Carnation Caramel. Transfer the icing to a piping bag fitted with a round nozzle and swirl over the cupcakes. Will keep for 3 days if kept in the fridge.
