Name: Caramel latte
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 1/2 tablespoon instant coffee granules; 1/4 cup boiled water; 125 gram softened butter; 1/2 cup brown sugar; 2 eggs; 1 3/4 cup self-raising flour, sifted; 1/3 cup milk; 1/2 cup caramel baking bits; thick caramel topping, to serve; Vanilla topping; 600 millilitre thickened cream; 1/4 cup icing sugar, sifted; 1 vanilla bean, seeds scraped

Ingredients

1 1/2 tablespoon instant coffee granules

1/4 cup boiled water

125 gram softened butter

1/2 cup brown sugar

2 eggs

1 3/4 cup self-raising flour, sifted

1/3 cup milk

1/2 cup caramel baking bits

thick caramel topping, to serve

Vanilla topping

600 millilitre thickened cream

1/4 cup icing sugar, sifted

1 vanilla bean, seeds scraped

Method

1.Preheat oven to moderately slow, 160°C. Line a 12-hole muffin pan with paper patty cases.

2.In a small jug, dissolve instant coffee in water. Cool.

3.In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition.

4.Lightly fold in flour alternately with combined milk and coffee mixture, beginning and ending with flour. Fold caramel bits through. Spoon into cases, until two-thirds full.

5.Bake 20-25 minutes, until cooked when tested. Transfer to a wire rack to cool completely.

6.To make the vanilla topping, using an electric mixer, beat cream, icing sugar and vanilla together until firm peaks form. Transfer to a piping bag with a star-shaped nozzle.

7.When ready to serve, pipe vanilla topping onto cooled cupcakes and drizzle with caramel topping.

MAKES 12
Note

Woman's Weekly Food

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Ingredients

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