Ingredients
- 2 eggs
- 180 g caster sugar
- 150 g of butter, room temperature
- 100 ml of milk
- 210 g flour
- 2 tsp of vanilla sugar
- 2 tsp baking powder
- (20 g cocoa if you want chocolate muffins)
Filling
- 130 g dulce de leche or other caramel sauce
Frosting
- 75 g of butter, room temperature
- 200 g cream cheese
- 180 g of icing sugar
- 20 g cocoa
Cupcakes with caramel and frosting
Dreamy Cupcakes with both filling and frosting!
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Place 12 muffin tins in a muffin tray. If you do not have such a sheet, use double paper forms.
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Set the oven to 200 °C/392 °F.
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Beat eggs and sugar till fluffy.
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Melt the butter and add together with the milk.
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Mix flour, baking powder, (possibly cocoa) and vanilla sugar and add to the mixture.
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Divide the batter into the molds and bake in the middle of the oven for 10-12 minutes or until a skewer comes out dry.
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Leave to cool on a baking rack under a baking cloth.
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Hollow out the middle of the muffins with a tulle or a knife.
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Spoon or pipe caramel sauce into the muffins.
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Beat butter on medium-high speed until light in color.
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Add cream cheese, cocoa and icing sugar, beat fluffy. If it gets too loose, you can put it in the fridge for a while.
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Pipe or spread the frosting on the muffins.
