Caramel Nibbles cupcake
If you’re looking for a fun half term activity, then nothing brings family and friends together more than baking delicious homemade cakes. So this half term, why not try making Cadbury Dairy Milk Caramel Nibbles cupcakes - perfect for first-time bakers or baking enthusiasts in need of inspiration, they’re a real treat.
The cupcakes have a fluffy vanilla sponge bursting with sumptuous caramel, are generously topped with a heavenly rich swirl of chocolate icing and are finished with an irresistible Caramel Nibble.
Simply follow the Cadbury Dairy Milk Caramel Nibbles cupcake recipe and create your very own scrumptious cakes at home...
Ingredients
- 1 x 175g pkt Caramel Nibbles
- 180g caster sugar
- 100g butter
- 100ml milk
- 220g plain flour, sifted
- 1 ½ tsp baking powder
- 3 large eggs, beaten
- 2 tsps vanilla extract
Icing ingredients
- 1 x 175g pkt Caramel Nibbles
- 180ml double cream
- 200g icing sugar, sifted
- Edible gold glitter (optional)
Method
- Preheat the oven to 160c Fan/180c/Gas Mark 4. Cream together the butter and sugar with an electric mixer, add the vanilla extract and mix well. Then add the eggs, flour, baking powder, milk and mix until thoroughly combined.
- Take the first packet of Caramel Nibbles and melt to a paste in a bowl over a pan of hot water. Add the paste to the cupcake mix and mix well with an electric mixer to distribute the caramel loveliness thoroughly. Place cupcake wrappers into your cupcake pan and fill each wrapper with cupcake mixture 2/3rds full.
- Bake in the oven for 18-20 minutes until golden on top then allow to cool for a couple of minutes in the tray before transferring to a wire cooling rack.
- For the frosting take the second packet of Caramel Nibbles, take out 12 Caramel Nibbles and set aside. From the remaining Nibbles measure out 120g and chop into small rough pieces to make the frosting.
- Place the double cream into a pan over a low heat. Add in the chopped Caramel Nibbles and continue to heat gently, stirring to melt the chocolate pieces. Keep the mixture moving with a spatula to encourage the pieces to melt. This will take about 4 minutes over a low heat. When all the pieces are melted down, remove from the heat and place in a bowl to cool. Cover with food wrap, pressing it down onto the surface of the Caramel mixture to stop a skin forming.
- When your icing mix has cooled, completely transfer to a large bowl and add 200g of sifted icing sugar. Mix well with an electric mixer. If the mixture is slightly too runny, add a little more icing sugar to stiffen.
- Now we're ready to go! Spread the frosting on top of the cupcakes or pipe for a professional finish. Add one Caramel Nibble to the top from those you set aside earlier. Finally a sprinkling of edible gold glitter!
Recipe created by Ruth Clemens, her blog: www.thepinkwhisk.co.uk .