Anzac Caramel Cupcakes
I love to bake cookies on or prior to Anzac day, sometimes I drizzle them with chocolate, or even white chocolate yoghurt for an extra indulgent element to the old favourite! This year I decided to branch out and make some ‘Anzac Style’ cupcakes.
These cupcakes use Chelsea Golden Syrup and Brown sugar to keep that original Anzac taste, and emphasise caramel notes. With a soft buttery cake, a gooey caramel middle and topped of with creamy vanilla buttercream and a crunchy Anzac cookie crumble, they are sure to be a hit with everyone!
It’s a super easy to follow recipe, and despite appearances, they don’t take long to make! I hope you enjoy these little treasures as much as we did!
‘Gooey Caramel Anzac Cupcakes’
Preheat the oven to 160 degrees celsius.
Line a 12 spaced muffin tin with cupcake cases.
For the Anzac Cookie Crumble:
50 grams of butter
4 tbsp Chelsea Golden Syrup
½ cup of flour
2 cups of oats
Melt together the butter and golden syrup. Once melted, mix in the dry ingredients and sprinkle out evenly onto a lined baking tray.
Bake for 5 mins, remove from the oven and carefully redistribute the mixture. Bake for another 5 minutes or until dark golden brown. Leave on the tray to cool and harden before crushing it into small clusters/crumbs.
For the cupcakes:
Using an electric beater or food processor combine the following ingredients:
150 grams of softened butter
¾ cup of Chelsea Soft Brown Sugar
2 eggs
⅓ cup of milk
1 tsp of vanilla extract
1 ½ cup of flour
1 ½ tsp of baking powder
Beat/process until the mixture becomes a smooth batter.
Divide the mixture evenly into to the cupcake cases, and bake for 10-15 minutes, or until golden brown and a skewer comes out clean. The cupcakes should have a ‘bounce-back’ texture. Remove from the muffin tin and leave to cool on a wire rack.
Once cooled, cut a small ‘grape-size’ hole from each cupcake and set aside (these will be used as ‘lids’.
For the caramel filling, you can either make your own caramel, I used the Chelsea Sugar recipe: http://www.chelsea.co.nz/browse-recipes/caramel-sauce/, or you can use store bought.
Place 2 tsp of cooled caramel sauce into each cupcake cavity, and replace the ‘lid’.
For the Vanilla Buttercream:
Using an electric beater, combine:
3 tbsp softened butter
2 cups of Chelsea Icing Sugar
1 tsp vanilla
2-3 tbsp boiling water (add one at a time until desired consistency)
Spread the buttercream on the cooled, filled cupcakes and dip each one into the Anzac Cookie Crumble! Voila!
Serve fresh and enjoy!
I would love to see your own recreation of this recipe, or your own Chelsea recipe! Use the hashtag #chelseasugar when you share your creations on social media! Head to my Facebook page for your chance to win a Chelsea Sugar Prize Pack, worth $50!
For more delicious recipes visit: http://bit.ly/ChelseaAnzac
*This recipe was made possible thanks to Chelsea - all thoughts and opinions are my own.
