For the recipe Colourful White Chocolate and Caramel Cupcakes
|Dr. Oetker Muffin Cases|
|150 g||Caster Sugar|
|150 g||Self-Raising Flour|
|75 g||Dr. Oetker White Chocolate Chunks|
|10 ml||Dr. Oetker Caramel Flavour (2 tsp)|
|250 g||Unsalted Butter|
|300 g||Icing Sugar|
|125 g||Dr. Oetker 26% White Chocolate|
|5 ml||Dr. Oetker Caramel Flavour (2-3 tsp)|
|Dr. Oetker Violet Extra Strong Food Colour Gel (1-2 tsp)|
|Dr. Oetker Pink Extra Strong Food Colour Gel (1-2 tsp)|
|25 g||Dr. Oetker 26% White Chocolate|
Pre heat your oven to 180°C, 160°C Fan Oven, Gas mark 4 line a muffin tray with Muffin Cases.
Beat the eggs and set aside. Cream the margarine and sugar until pale, light and fluffy
Add a tablespoon of the flour and half of the eggs and combine.
Add another tablespoon of flour and the remaining egg mixture and combine.Sift the remaining flour on top and fold into the mixture.
Add the White Chocolate Chunks and two tablespoons of boiling water and combine.
Fill the Muffin Cases just over half way with the mixture.
Bake for 18 – 20 minutes or until they are firm to the touch. Leave to cool completely
Over a pan of barely simmering water, melt the White Chocolate. Set aside.
Cream the butter, milk and icing sugar and Caramel Flavour until light and fluffy.
Add the melted White Chocolate and combine.
Split the mixture into however many different colours of icing you wish to make. Add your chosen Gel Food Colour to the buttercreams and combine completely.
Fill a piping bag with the nozzle already in place with the buttercream.
Pipe onto cooled cupcakes
Melt the White Chocolate over a pan of barely simmering water.
Using a spoon or fork, drizzle the Chocolate over parchment paper; be as creative as you like!
Allow to cool, then place in the fridge for 10 minutes to set.
When they have completely set, break into shapes to use for decoration
1 serving = 112g
|PER SERVING||PER 100G/ ML|