Caramel Latte Cupcakes

Name: Caramel Latte Cupcakes
Ingredients: 1/2 tbsp instant coffee granules; 1/3 cup milk; 8 tbsp (1 stick) butter, at room temperature; 1/2 cup packed brown sugar; 2 None eggs; 2 cups self-rising flour, sifted; 1/2 cup caramel baking bits; None None Thick caramel topping, to serve; None None FOR THE VANILLA TOPPING; 2 1/2 cups heavy cream; 1/3 cup powdered sugar, sifted; 1 None vanilla bean, split lengthwise and seeds scrapped

12 ingredients

5 steps

Ingredients

1/2 tbsp instant coffee granules
1/3 cup milk
8 tbsp (1 stick) butter, at room temperature
1/2 cup packed brown sugar
2 None eggs
2 cups self-rising flour, sifted
1/2 cup caramel baking bits
None None Thick caramel topping, to serve
None None FOR THE VANILLA TOPPING
2 1/2 cups heavy cream
1/3 cup powdered sugar, sifted
1 None vanilla bean, split lengthwise and seeds scrapped

Directions

1

Preheat the oven to 325°F. Line a 12-cup muffin pan with paper liners. Dissolve instant coffee in 1/4 cup boiling water in a small bowl. Cool slightly then stir in milk.
2

Beat butter and brown sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition.
3

Lightly fold in flour alternately with coffee mixture, beginning and ending with flour. Fold in caramel bits. Spoon into muffin pan, filling each cup 2/3 full.
4

Bake 20-25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

For the the vanilla topping, beat cream, powdered sugar and vanilla in a large bowl with electric mixer until firm peaks form. Transfer to a piping bag fitted with a star tip. Pipe onto cooled cupcakes and drizzle with caramel topping.