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Caramel and Maple Mud Cakes

Updated: 04 Sep 2016

Ingredients

  • 60ml maple syrup
  • 160ml milk
  • 120g dark brown soft sugar
  • 150g unsalted butter, cubed
  • 75g white chocolate
  • 150g plain flour
  • 50g self-raising flour

  • 1 egg

  • Icing

  • 175g dark brown sugar
  • 100g butter, chopped
  • 1/4 tsp salt
  • 60ml milk
  • 1 tsp vanilla extract
  • 160g icing sugar, sifted

Method

  1. Put the maple syrup, milk, sugar, butter and chocolate in a saucepan over a low heat and stir until melted and smooth. Pour into a large bowl and allow to cool for 15 minutes.
  2. Preheat the oven to 160c. Line a 12 hole muffin tin with paper cases.
  3. Add both flours to the butter/syrup etc. Whisk until just combined. Add the egg and whisk until smooth.
  4. Divide between 12 cases. Bake for 25 - 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the tin and allow to cool.
  5. To make the icing, put the sugar, butter and salt in a small saucepan over a low heat, and stir until the sugar is dissolved.
  6. Increase the heat to high, add the milk and vanilla and bring to the boil for 3 minutes, stirring occasionally. Remove from the heat.
  7. Add the icing sugar and whisk until smooth.
  8. Working quickly, spread the cupcakes with the caramel fudge frosting and allow to set. Using a silicone spatula to distribute and smooth the icing works well.
  9. If the icing hardens before all the cakes are iced, place the saucepan over a medium heat and stir until the icing is melted and smooth enough to spread again.