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.