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Colourful White Chocolate and Caramel Cupcakes

These beautiful cakes are decorated with coloured White Chocolate buttercream and flavoured with our delicious Limited Edition Caramel Flavour.

12 cupcakes

Medium 40 Minutes

Ingredients

Ingredients

For the recipe Colourful White Chocolate and Caramel Cupcakes

For the cake:

Dr. Oetker Muffin Cases
150 g Caster Sugar
150 g Margarine
150 g Self-Raising Flour
Medium Eggs x 2
75 g Dr. Oetker White Chocolate Chunks
10 ml Dr. Oetker Caramel Flavour (2 tsp)

For the buttercream:

250 g Unsalted Butter
300 g Icing Sugar
125 g Dr. Oetker Fine Cooks' White Chocolate
5 ml Dr. Oetker Caramel Flavour (2-3 tsp)
Dr. Oetker Ultra Violet Gel Food Colour (1-2 tsp)
Dr. Oetker Hot Pink Gel Food Colour (1-2 tsp)

For the chocolate decoration:

25 g Dr. Oetker Fine Cooks' White Chocolate

Preparation

Preparation

1

For the cake

Pre heat your oven to 180°C, 160°C Fan Oven, Gas mark 4 line a muffin tray with Muffin Cases.

2

Beat the eggs and set aside. Cream the margarine and sugar until pale, light and fluffy

3

Add a tablespoon of the flour and half of the eggs and combine.

4

Add another tablespoon of flour and the remaining egg mixture and combine.Sift the remaining flour on top and fold into the mixture.

5

Add the White Chocolate Chunks and two tablespoons of boiling water and combine.

6

Fill the Muffin Cases just over half way with the mixture.

7

Bake for 18 – 20 minutes or until they are firm to the touch. Leave to cool completely

8

For the buttercream

Over a pan of barely simmering water, melt the White Chocolate. Set aside.

9

Cream the butter, milk and icing sugar and Caramel Flavour until light and fluffy.

10

Add the melted White Chocolate and combine.

11

Split the mixture into however many different colours of icing you wish to make. Add your chosen Gel Food Colour to the buttercreams and combine completely.

12

Fill a piping bag with the nozzle already in place with the buttercream.

13

Pipe onto cooled cupcakes

14

For the chocolate decorations

Melt the White Chocolate over a pan of barely simmering water.

15

Using a spoon or fork, drizzle the Chocolate over parchment paper; be as creative as you like!

16

Allow to cool, then place in the fridge for 10 minutes to set.

17

When they have completely set, break into shapes to use for decoration

1 serving = 112g

Nutritional Information For the recipe Colourful White Chocolate and Caramel Cupcakes

Per serving Per 100g/ ml
Energy 515kJ
123kcal
451kJ
108kcal
Fat 6.9g 6g
Carbohydrate 12g 11g
Protein 2.2g 2g