Coffee Caramel Cakes

Name: Coffee Caramel Cakes
Ingredients: 1/2 cup butter, softened; 3/4 cup firmly packed light brown sugar; 2 tbsp instant coffee granules, dissolved in 1 tbsp boiling water; 2 None large eggs; 2 1/4 cups self-rising flour, sifted; 1/2 cup milk; 18 pieces caramel fudge (Jersey caramels), halved; None None Coffee Cream; 1 tbsp instant coffee granules, dissolved in 1 tbsp hot water, cooled; 1 cup heavy cream

10 ingredients

3 steps

Ingredients

1/2 cup butter, softened
3/4 cup firmly packed light brown sugar
2 tbsp instant coffee granules, dissolved in 1 tbsp boiling water
2 None large eggs
2 1/4 cups self-rising flour, sifted
1/2 cup milk
18 pieces caramel fudge (Jersey caramels), halved
None None Coffee Cream
1 tbsp instant coffee granules, dissolved in 1 tbsp hot water, cooled
1 cup heavy cream

Directions

1

Preheat oven to 350°F. Grease a 12-cup muffin pan.
2

Cream butter and sugar until light and fluffy. Add coffee then beat in eggs, 1 at a time. Fold in flour and milk, in 2 batches. Transfer 1/2 of batter to prepared muffin pan. Press 3 caramel halves into the center of each cupcake then cover with remaining batter. Bake for 20 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

To make the coffee cream, whip coffee and heavy cream to soft peaks. Transfer to a piping bag fitted with a 3/4 inch fluted tip. Pipe coffee cream in swirls on top of cakes.