Summary: This can be one cake or cupcakes, whichever you prefer. The recipe is mine but pic is courtesy of the the lovely Jenine Brown who made the cake and had it demolished by her family in minutes!
Ingredients
- CAKE
- 125g butter, softened
- 65g castor sugar
- 60g brown sugar
- 125g SR flour
- 2 eggs
- 1 tsp vanilla
- 2 tblsp caramel ice cream topping
- ICING
- 125g butter, softened
- 250g icing sugar
- 2 tblsp cocoa
- 2 tblsp milk
Instructions
- Pre heat the oven to 180C.
- Either put all cake ingredients in a food processor and pulse till combined (will look a little like it’s split but that’s okay) OR
- Cream the butter and sugar in a mixer or with electric beaters, till pale and creamy.
- Add the eggs and vanilla and mix until well combined.
- Mix in flour in two batches. Then add caramel topping and mix till well combined.
- Put in a greased cake tin and cook for 40 – 50 mins OR 12 cupcake liners in a muffin tin for 15 mins.
- Allow to cool on a rack.
- ICING
- Beat the butter until smooth and add the icing sugar a bit at a time, add milk and cocoa and beat for 10mins. Yes, 10 minutes!
- The icing should be nice and fluffy ready to pipe or spread on your cake.
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