Caramel Surprise Cupcakes

Caramel Surprise Cupcakes


After having a fabulous week in London at Fair Cake learning some new skills especially all about sugar flowers, I’m ready to bake in my own kitchen again. I tend to stick to my tried and tested recipes but I’ve recently become rather obsessed with caramel everything, which reminded me about this recipe which I haven’t made in ages!


I’m continuing the rainbow theme with these scrumptious Caramel Surprise Cupcakes topped with rainbow buttercream!

You know by now that I love a recipe that is easy to change up and this one is perfect. Your choices are unlimited with what you choose to use as your surprise in the middle of your cupcakes. The original recipes calls for soft caramels but I couldn’t find any so I chose Rolos which are the perfect size.


Caramel Surprise Cupcakes

115g butter, softened

150g brown sugar

2 eggs

5g instant coffee granules

1TBS boiling water

280g plain flour

1 tsp baking powder

115ml milk

12 soft caramels/ rolos/ mars bites etc


Preheat the oven to 175°C and place 12 cupcake liners into a muffin tin.

Cream butter and sugar until pale and fluffy.

Crack the eggs into a bowl and give them a quick mix with a fork to break then down a bit. Slowly add the egg waiting for what you have added to be incorporated before adding more. Half way through you will need to scrape down the sides of the bowl before continuing.

Dissolve the coffee with the boiling water and mix into the butter mixture.


Sift the flour and baking powder and give it a good mix to ensure it is well distributed.

Add half the flour and mix until combined.

Add half the milk and repeat with the rest.

Place a tablespoon full of mixture into each cupcake wrapper and place a caramel/rolo on top, push it in a little but not all the way to the bottom. Place another tablespoon of mixture on top to cover your surprise.

Bake for 20 mins or until a skewer inserted into the cupcake comes out clean. Try to skewer around your surprise or you won’t be able to tell anything about the cake.

Cool in the tin for 5 mins before removing to a wire wrack to cool.

You could eat these warm with a spoon of vanilla ice cream, plain as they are or wait until they have cooled down to pipe buttercream onto them.

Buttercream Rainbow

200g butter, softened

400g icing sugar

1 tsp vanilla extract

Your choice of gel food colours

Beat the butter and sifted icing sugar for 8 mins.

Add vanilla extract and beat for another 2 mins.

Divide your icing into smaller bowls the same number as your chosen colours and colour your icing.

Put each colour into a separate small piping bag.

Cut a square sheet of cling wrap and lay it flat on the table. Pipe a stripe of each colour buttercream next to each other, you may need to add another layer on top to use up most of your buttercream.

Roll the cling wrap onto itself to make a big tube and twist one end. Place the open end into a large piping bag with your choice of tip inserted.

Decorate your cupcakes!

Enjoy your rainbow surprise, finding a caramel inside is almost like finding the pot of gold 😉


Lemon Meringue Cupcakes

Lemon Meringue Cupcakes


Summer is just flying by and I can’t believe the mornings are already feeling a little bit crisper, I’m not ready for the cold weather but I have already started planning Septembers posts and they are going to be all bright & cheerful, so there is something to look forward to.

Tuesday 15 August is National Lemon Meringue Pie day which I love to celebrate but I decided to mix it up a little so I have a Lemon Meringue Cupcake recipe for you instead. They don’t keep well so I’m sharing a half a recipe but if you’d like the full one just pop me a message and I’ll be glad to share.

Lemon Meringue Cupcakes

113g butter (softened)

113g caster sugar

2 eggs

1tsp vanilla extract

113g plain flour

1tsp baking powder (heaped)

Line a muffin tin with 9 paper liners.

Cream the butter and sugar until pale and fluffy.

Add the eggs and mix in well.

Add vanilla extract and mix.

Sieve and combine the flour and baking powder. Add this to the mixing bowl and mix until well incorporated.

Soon into the prepared muffin tray. I always weigh mine and put 50g of mixture into each wrapper.

Bake at 175°C for 20 mins.

Remove from the oven & cool for 5 mins.

Meringue topping

2 egg whites

50g caster sugar

Pinch of salt

Pour the egg whites into a clean mixing bowl and start to beat. Add a pinch of salt.

Once foamy slowly start to add your sugar while the mixer is going. Continue to beat until you reach stiff peaks or the mixture won’t move if you turn the bowl upside down.

Spoon into a piping bag and put to the side.

Turn the oven temperature up to 230°C.

Hollow out your cupcakes and fill with lemon curd.

Pipe the meringue onto the cupcakes.

Place in the oven for 5 mins until the meringue looks lightly toasted.

Allow to cool before enjoying within 2 days.


Variety is the Spice of Life Cupcakes

Variety is the Spice of Life Cupcakes


I’ve just got back from 2 weeks in South Africa and while it was great to see family, I really missed my baking! So to make up for missing 2 weeks, this is a bumper post with not one but two special recipes and optional varieties!

My daughter’s birthday is 4 days before my husband’s and they obviously have very different tastes but baking 2 full size birthday cakes within one week is a little more than even I can eat!

So… my answer is cupcakes and half my standard recipe so that you can make a variety of flavours. Each recipe will give you 9 cupcakes and I recommend putting 50g of cake mix into each cupcake wrapper to give you that pretty little dome. I over filled the sprinkles cupcakes and they ended up all flat in top.

Vanilla Sprinkle Cupcakes

113g butter (softened)
113g caster sugar
2 eggs
113g plain flour
1tsp baking powder (heaped)
1tsp vanilla extract
90g sprinkles

Chocolate Sour Cherry Cupcakes

113g butter (softened)
113g caster sugar
2 eggs
113g plain flour
1tsp baking powder (heaped)
2TBS cocoa powder
90g sour cherries (drained & chopped)


Cream the butter and caster sugar together until pale and fluffy.

Add the eggs one at a time mixing between each addition. Add the vanilla extract for the vanilla cupcakes. Scrape down the sides and ensure everything is well combined.

Sift the flour, baking powder and cocoa (for the chocolate cupcakes). Pour it into the butter mix and combine on a low speed.

Scrape down the side and add sprinkles to the vanilla cupcake mix or sour cherries to the chocolate cupcake mix. Mix well.

Spoon mixture into your prepared cupcake pan.

Bake at 170°C for 18 mins until a skewer inserted comes out clean.

Cool on a wire rack while you make the icing.

American Buttercream Recipe

275g butter (softened)
550g icing sugar
1tsp vanilla extract
2TBS cocoa powder
1TBS milk

Beat the butter for 3 mins. Sift the icing sugar into the butter and beat for 8 mins. So ode the icing in half.

Add vanilla extract to one half for the Sprinkle Cupcakes. Add cocoa powder and 1 TBS of milk to the other half for the Chocolate Cupcakes.

Pipe butter cream onto cupcakes and decorate as desired.


To change up these recipes; Sprinkles could be replaced with glacé cherries, chocolate chips or lemon zest. Sour cherries could be replaced with caramel chips, peppermint extract or peacan nuts. Whatever your heart desires.

P.S. I used a silicon mold and candy melts to make the mermaid tails, I then sprayed them with silver food spray.

Enjoy offering a a variety of cupcakes at your next party or family gathering!


Cherry Chip Cupcakes

Cherry Chip Cupcakes


I hope you have all had a great week. I’m sticking to my plans & have another pretty bake for you, which would be perfect for Mother’s Day this Sunday.

The icing piping is a beautiful technique I discovered on Instagram from the amazing Milk & Water Baking Co. if you haven’t seen her page, check her out. I just love the variety of colours.


The cupcakes are an update on a birthday cake I made myself 3 years ago. The original recipe used maraschino cherries which I didn’t like. The next time I made it I used glacé cherries which made it really sweet. This time I used tinned cherries which have a beautiful deep purple colour & a little tartness about them. The recipe is called Cherry Chip cake so the important part is that you cut the cherries very small, like chocolate chips. Think in eighths rather than quarters! This helps to keep them suspended in the batter rather than all sinking to the bottom.

I drained the tin of cherries for an hour before I chopped them up and let them continue to drain in the sieve while I made the cake mix.


Cherry Chip Cupcakes (makes 18 cupcakes)

225g butter, softened

225g caster sugar

225g plain flour

2 tsp baking powder

4 eggs

1 tsp vanilla extract

150g tinned cherries (drained)

Heat the oven to 175°C

Line cupcake tins with cupcake cases

Cream butter and sugar until pale and fluffy, scrape down the sides to ensure it is well mixed.

Sieve flour and baking power together and stir so that it is evenly mixed.

Add 1 egg at a time to the butter mixture with the mixer on a low speed and alternate with a ¼ of the flour.

Once all the eggs and flour have been combined gently mix the chopped cherries into the mixture.

Spoon the mixture into the cupcake cases, about 2/3 fill.

Bake for 20 mins on the middle shelf. To check they are done insert a skewer into the middle of a cupcake which should come out clean.

Allow to cool in the tin for 10mins before removing to a cooling rack.

To decorate these cupcakes I decided to use American Buttercream as I love that hit of sugar a cupcake gives you. The recipe is in the link above but the quantities I used are:

500g icing sugar (sieved)

250g butter (softened)

¼ tsp rose flavouring

I chose 4 colours for my icing, pink, purple, yellow and teal and I think they looked great together! Not that you can see them well through the blue piping bags…



I used 3 different piping tips to get this pretty bouquet effect. A large star tip for the large rose is your most versatile if you are looking to buy. Most people know about the Wilton 1M, mine is non-branded but similar to this.

There will be a video up this week on Instagram of me piping the icing. Its the first time I’ve decorated in this style but I’m very happy with how they turned out. They look so fancy!


Happy baking and enjoy Mother’s Day.



Red Velvet Cupcakes

Red Velvet Cupcakes


It’s not quite February yet but I’m seeing Valentine’s Day ideas all over social media. Have you been looking around at ideas yet? To give you some inspiration this week I’ve made Red Velvet Cupcakes which goes with the whole red & white theme of Valentines Day.

My cupcakes didn’t turn out quite red enough in my opinion but they did taste great! I used a very dark cocoa powder so this could be the reason but be warned, this recipe requires a lot of red food colouring.

I decided to decorate the cream cheese icing with rice paper butterflies. You can buy sheets of rice paper from Amazon for around £5 and I used some butterfly punches that I already had at home. I also sprayed the butterflies with an edible pearlised shimmer spray but sadly this didn’t show up so well in the photos.


Red Velvet Cupcakes – Makes 12

60g softened butter

150g caster sugar

1 egg

20g cocoa powder

40ml red food colouring

1/2 tsp vanilla extract

120ml buttermilk

150g plain flour

1/2 tsp  bicarb

1 1/2tsp white vinegar

Turn the oven onto 170°C

Measure out the butter & caster sugar in the mixer bowl and beat on a medium speed until light & fluffy.

Scrape down the sides and add the egg. Beat until well incorporated. Scrape down the sides and mix again.

In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Note on the food colouring: I use gel paste food colouring and 40ml of this would have been more than my whole bottle. I squeezed a small dollop into some water to make up 40ml and thought this would have been strong enough. I would recommend using at least half a tsp of gel paste food colouring with water for this recipe as mine was not strong enough.)

Add to the butter and mix until all combined. Scrape down the sides and mix again.

Turn the mixer down to low and slowly pour in half the buttermilk. Beat until well mixed and then add half the flour and mix again until incorporated. Add the other half of the buttermilk and mix well. Then the remaining flour and mix again until incorporated.

Scrape down the bowl, turn the speed up to high and mix until you have a smooth and even mixture.

Turn the mixer down to slow and add the bicarb and vinegar, beat until well mixed and then turn the mixer up to high again and mix for another 2 mins.

Evenly divide the mixture between 12 paper cases which should be about 2/3 full.

Bake for 20mins until a skewer inserted into the centre comes out clean.


Cool in the tray for 5 mins and then remove to a cooling rack.

Cream Cheese Icing

300g icing sugar

50g softened butter

125g cold cream cheese

Sift the icing sugar and add butter. Slowly beat this to prevent a white storm cloud until the mixture comes together.

Add the cream cheese and beat on medium until well incorporated. Scrape down the sides and turn the speed up to high, beat for about 5 mins until light & fluffy. Don’t beat much longer than this as it can become runny.


I chose to pipe my cream cheese icing onto the cupcakes but you could also just spread it with a knife.

I hope you like this recipe and if you give it a try please remember to tag me in your pics #sprinklesinthewild



P.S. This recipe is from the Hummingbird bakery Cookbook with a few tweeks to the way I like to do things.