Colourful White Chocolate and Caramel Cupcakes

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These beautiful cakes are decorated with coloured White Chocolate buttercream and flavoured with our delicious Limited Edition Caramel Flavour.

12 cupcakes

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Colourful White Chocolate and Caramel Cupcakes

For the cake:

12 Dr. Oetker Muffin Cases
150 g Caster Sugar
150 g Margarine
150 g Self-Raising Flour
75 g Dr. Oetker White Chocolate Chunks
10 ml Dr. Oetker Caramel Flavour (2 tsp)
2 Medium Eggs

For the buttercream:

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)

For the chocolate decoration:

25 g Dr. Oetker 26% White Chocolate

preparation

Preparation

For the cake

Step 1: Pre heat your oven to 180°C, 160°C Fan Oven, Gas mark 4 line a muffin tray with Muffin Cases.

Step 2: Beat the eggs and set aside. Cream the margarine and sugar until pale, light and fluffy

Step 3: Add a tablespoon of the flour and half of the eggs and combine.

Step 4: Add another tablespoon of flour and the remaining egg mixture and combine.Sift the remaining flour on top and fold into the mixture.

Step 5: Add the White Chocolate Chunks and two tablespoons of boiling water and combine.

Step 6: Fill the Muffin Cases just over half way with the mixture.

Step 7: Bake for 18 – 20 minutes or until they are firm to the touch. Leave to cool completely

For the buttercream

Step 8: Over a pan of barely simmering water, melt the White Chocolate. Set aside.

Step 9: Cream the butter, milk and icing sugar and Caramel Flavour until light and fluffy.

Step 10: Add the melted White Chocolate and combine.

Step 11: 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.

Step 12: Fill a piping bag with the nozzle already in place with the buttercream.

Step 13: Pipe onto cooled cupcakes

For the chocolate decorations

Step 14: Melt the White Chocolate over a pan of barely simmering water.

Step 15: Using a spoon or fork, drizzle the Chocolate over parchment paper; be as creative as you like!

Step 16: Allow to cool, then place in the fridge for 10 minutes to set.

Step 17: When they have completely set, break into shapes to use for decoration

1 serving = 112g

Nutritional Information for the recipe Colourful White Chocolate and Caramel Cupcakes

Per Serving Per 100 g / ml
Energy 2299 kJ
549 kcal
2014 kJ
481 kcal
Fat 33.24 g 29.16 g
Carbohydrate 58.54 g 51.35 g
Protein 4.06 g 3.56 g

preparation

Preparation

For the cake

Step 1: Pre heat your oven to 180°C, 160°C Fan Oven, Gas mark 4 line a muffin tray with Muffin Cases.

Step 2: Beat the eggs and set aside. Cream the margarine and sugar until pale, light and fluffy

Step 3: Add a tablespoon of the flour and half of the eggs and combine.

Step 4: Add another tablespoon of flour and the remaining egg mixture and combine.Sift the remaining flour on top and fold into the mixture.

Step 5: Add the White Chocolate Chunks and two tablespoons of boiling water and combine.

Step 6: Fill the Muffin Cases just over half way with the mixture.

Step 7: Bake for 18 – 20 minutes or until they are firm to the touch. Leave to cool completely

For the buttercream

Step 8: Over a pan of barely simmering water, melt the White Chocolate. Set aside.

Step 9: Cream the butter, milk and icing sugar and Caramel Flavour until light and fluffy.

Step 10: Add the melted White Chocolate and combine.

Step 11: 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.

Step 12: Fill a piping bag with the nozzle already in place with the buttercream.

Step 13: Pipe onto cooled cupcakes

For the chocolate decorations

Step 14: Melt the White Chocolate over a pan of barely simmering water.

Step 15: Using a spoon or fork, drizzle the Chocolate over parchment paper; be as creative as you like!

Step 16: Allow to cool, then place in the fridge for 10 minutes to set.

Step 17: When they have completely set, break into shapes to use for decoration

1 serving = 112g

Nutritional Information for the recipe Colourful White Chocolate and Caramel Cupcakes

Per Serving Per 100 g / ml
Energy 2299 kJ
549 kcal
2014 kJ
481 kcal
Fat 33.24 g 29.16 g
Carbohydrate 58.54 g 51.35 g
Protein 4.06 g 3.56 g
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