Tiny Teddy Cupcakes w/Caramel Icing
Great idea for end of year celebrations for playgroup, kinder, school and for parties.
INGREDIENTS (Makes 28)
250g butter, at room temperature
1 ½ cups caster sugar
2 teaspoon vanilla essence
2 2/3 cups self-raising flour
1/2 cup cocoa powder
1 ½ cups milk
28 Arnott's Tiny Teddy chocolate biscuits
100’s and 1000’s to decorate
1 x 395g can condensed milk
1 tablespoon golden syrup
Preheat oven to 180°C or 160C fan-forced . Line 28 (1/2-cup) capacity muffin pans with papercases. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Fold in the flour and cocoa, alternately with the milk, until combined.Spoon the mixture among paper cases. Bake for 15 minutes or until a skewer Inserted into centres comes out clean. Set aside for 5 minutes to cool before turning onto a wire rack to cool completely.
To make the caramel topping, place the condensed milk, golden syrup and butter in a saucepan over low heat. Cook, stirring constantly, for 10 minutes or until
mixture thickens. Transfer to a heatproof bowl and stir for 1-2 minutes or until cooled slightly. Spread 2 teaspoons of caramel topping over each cupcake. Set
aside for 30 minutes to set. Top cupcakes with biscuits and sprinkles to serve.Great idea for end of year celebrations for playgroup, kinder, school and for parties.