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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Custard & white chocolate biscuits
Custard & white chocolate biscuits
A star rating of 4.8 out of 5.126 ratings

A chocolate chip cookie and custard cream in one - super-simple and they'll keep in the biscuit tin for a fortnight

For the icing

Nutrition: per cupcake

  • kcal667
  • fat33g
  • saturates21g
  • carbs87g
  • sugars76g
  • fibre1g
  • protein5g
  • salt0.8g
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Method

  • step 1

    Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a spatula until well combined. Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool.

  • step 2

    Mix 140g of the Carnation Caramel with the cream cheese, butter and icing sugar with an electric hand whisk, until smooth. Chill for 10 mins. Cut a hole in the centre of each cupcake (we used an apple corer) and fill with remaining Carnation Caramel. Transfer the icing to a piping bag fitted with a round nozzle and swirl over the cupcakes. Will keep for 3 days if kept in the fridge.

RECIPE TIPS
HOMEMADE CARAMEL BUTTONS: STEP ONE

Place 2 x 30g Caramac bars into a bowl and melt in short blasts in the microwave, stirring every 20 secs or so. Place 10 soft toffees in a saucepan with a splash of milk and gently heat until melted. Transfer to a piping bag.

HOMEMADE CARAMEL BUTTONS: STEP TWO

Line a baking tray with baking parchment and spoon small blobs of the melted Caramac on top. Swirl the toffee sauce over the Caramac discs and leave to set.

Recipe from Good Food magazine, September 2013

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.7 out of 5.6 ratings
PurpleHedgehog avatar

PurpleHedgehog

A star rating of 4 out of 5.

This is a really delicious and easy recipe! However my icing was way too runny and there was so much left over. I'd definitely reduce the ingredient amount for the icing and probably reduce the amount of icing sugar even further when I next make these.

nollafyzzil

These were absolutely fab, really lovely colour too. I sunk a piece of chocolate into the middle before baking which was a nice suprise for the people eating them, also used a chocolate buttercream on the top, went down a treat at a friend's party.

L.J

hello! i want to make these for a childrens party, did you also put the caramel in the middle with the chocolate (i love the idea of the chocolate), or would this be too sweet do you think? sorry, im not a baker, so need all the help i can get!! thank you x

Klarkmin

Yummy recipe. But the amount of icing is too much for the number of cupcakes, even when very generously iced. Made for a charity event at work, these cakes went down really well and where the first to sell out

elliebartlett96

When i made the icing it came out really runny, and I couldn't pipe it at all, not sure what I did wrong?

natalieblyth

tip

These cupcakes are really easy to make however if you are not piping the icing on then half the ingredients required for the icing as it makes such a lot and the cakes themselves are already sweet enough as they are. Otherwise a lovely recipe. I didn't make the caramel buttons but used chocolate…

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