These individual sponges have a secret centre and a cream cheese frosting – serve topped with homemade caramel buttons
Ingredients
- 175g butter, softened
- 175g light muscovado sugar
- 2 large eggs
- 175g self-raising flour
- 2 tbsp milk
- homemade caramel buttons (see recipe in tips, below)
For the icing
- 397g can Nestlé Carnation Caramel
- 200g tub full-fat cream cheese
- 100g salted butter, softened
- 450g golden icing sugar
Method
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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.
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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.