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Easy Fill Caramel Cupcakes

Create a treat inside with NEW Easy Fill Cake Centres in Salted Caramel!

10 cupcakes

Easy 60 Minutes



For the recipe Easy Fill Caramel Cupcakes


Dr. Oetker Muffin Case x 10
125 g Margarine (4 1/2 oz), softened
125 g Light Brown Sugar (4 1/2 oz)
5 ml Dr. Oetker Caramel Flavour (1 tsp)
Large Egg x 2, Beaten
175 g Plain Flour (6 oz)
Dr. Oetker Baking Powder Sachet x 2 sachets (2 tsp)
140 g Dr. Oetker Easy Fill Cake Centres Salted Caramel (1 pouch)

To decorate:

125 g Lightly Salted Butter (4 1/2 oz), softened
225 g Icing Sugar (8 oz)
5 ml Dr. Oetker Caramel Flavour (1 tsp)




Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Put the Muffin Cases in 10 muffin tins.


Put the margarine, sugar and Caramel Flavour in a bowl and whisk together until creamy and pale. Whisk in the eggs. Sift the flour and Baking Powder on top and then gently mix all the ingredients together until well blended.


Divide the mixture between the Muffin Cases. Smooth the tops and bake in the oven for about 20 minutes until risen, lightly golden and just firm to the touch.


As soon as the cakes are cooked, generously inject each one with Easy Fill Cake Centres in Salted Caramel, making sure the nozzle goes right to the centre of each cake. Transfer to a wire rack to cool.


To decorate, put the butter in a bowl and beat until smooth, glossy and pale. Gradually sift and beat in the icing sugar until creamy and soft. Mix in the Caramel flavour.


Spoon the butter icing into a large piping bag with a large closed star nozzle.


Starting in the middle of a cake, pipe the icing round in an anti-clockwise direction to cover the top completely.


Decorate each cake with a caramel drops. Your cakes are now ready to serve and enjoy!

To Make the Caramel Drops. Warning: The caramel will get very hot! To make caramel decorations, line a baking tray with baking parchment. Put 50g (2oz) caster sugar in a small saucepan with 15ml (1 tbsp) water. Heat gently, stirring until dissolved, then raise the heat, bring to the boil and simmer for about 5 minutes, without stirring, until richly golden and syrupy. Immediately pour over the prepared sheet in a thin stream to make drizzly patterns and drops. Leave to cool. Break up larger pieces of caramel and peel away smaller pieces whole. Your caramel decorations are now ready to use to decorate your cakes and bakes.

1 cupcake = 98g

Nutritional Information For the recipe Easy Fill Caramel Cupcakes

Per serving Per 100g/ ml
Energy 1822kJ
Fat 22g 22g
Carbohydrate 56g 57g
Protein 2.7g 2.7g