Brown Sugar Cupcakes
Ingredients
125g butter, softened
¾ cup brown sugar
1 tsp vanilla essence
2 eggs
1 ½ cups plain flour
2 tsp baking powder
½ tsp salt
½ cup milk
Tatua Caramel Mousse
Method
- Preheat the oven to 190°C, and line a 12 hole cupcake pan with paper cases, or spray with non-stick spray.
- Using an electric beater, in a large bowl, cream the butter, brown sugar and vanilla until creamy and a pale golden colour.
- Add eggs, and beat well to combine.
- Sift the flour, baking powder and salt into the creamed mixture, and fold in gently. Stir in the milk until just combined.
- Spoon the mixture evenly into the prepared paper cases, so that each is about ⅔ full.
- Bake for 15 - 20 minutes until golden, or until a toothpick inserted into the centre comes out clean. Cool in tin and then transfer onto a wire rack.
- When cool, top with a big swirl of Tatua Caramel Mousse, and enjoy the double caramel goodness straight away.
Makes 12 cupcakes
