Cupcakes : makes 12 small
55g softened margarine
55g castor Sugar
55g flour
1 egg
1/2 tsp baking powder
pinch salt
1/2 tsp caramel essence
1- 2 tbls milk
Preheat oven to 190 degrees celcius. Add all ingredients except milk into small bowl, beat till combined - only add enough milk to make a batter with a 'dropping consistency' (it plops into the bowl if you tap it of spoon gently) Put teaspoonfulls into papercase lined mini muffin tin, remembering to leave some batter in the bowl for a preschooler hungriliy eyeing it with spoon in hand.
Bake for 12-14 minutes or until golden.
Icing :
Makes enough for about 3 of these cupcake batches - you can freeze the rest in portions for quick defrosting for next time.
125g softened margarine
500g icing sugar sifted
little hot water
5ml caramel essence
Beat the butter until soft, beat in the icing sugar and add the essence and a dash (tsp) of hot water to help, more if necessary, to make spreadable/pipeable mix.
Once made up, you can colour with food colouring.
Once cupcakes are out the oven - let them cool on a wire rack, before icing and decorating as you wish. Happy baking!
