The caramel cream cheese frosting is divine – so soft and with a perfect sweet/tangy contrast. Don’t worry if it seems soft after making it – it will firm up in the fridge. Give it as long as it needs. The amount of frosting is more than enough for 12 cupcakes so pipe generously from the first cupcake; I hate it when I’m not sure if I have enough so pipe cautiously and then end up with leftovers. I did experiment with reducing the sugar in the frosting but the frosting was too soft. Surprisingly, it isn’t too sweet so don’t let the scary amount of sugar put you off.
The cake batter is stiffer than normal cupcake sponge – don’t be tempted to add milk to slacken it; the batter needs to hold its own against a caramel filling and lots of frosting.
Isn’t caramel a beautiful thing? Here’s the proof:
Now I cannot explain why, but these cupcakes are man pleasers. Mr CC takes most of my bakes into work for his colleagues (who are exclusively male). He said these got the most praise he could recall –from the sponge, to the frosting, to the caramac on top. I am not a dating expert by any means but if you’re looking to bake your way to a man’s heart, this might not be a bad place to start.....
175g light muscovado sugar
175g self raising flour
2 tablespoons milk
200g cream cheese – I used Philadelphia
100g unsalted butter, at room temperature
450g icing sugar