Caramel Mint Cake

CREDITS

By Maryam Vanker

This recipe is aptly named...the cupcakes turn out nothing short of amazing! 😍😍😍 They are moist, yet light and pillow.
I tried these cupcakes with a few variations on the buttermilk. I substituted for plain yogurt and still got great results. It's flop proof 😊

INGREDIENTS

1¼ cups flour1¼ teaspoon baking powder½ teaspoon bicarbonate of soda½ teaspoon salt2 eggs¾ cup sugar1 teaspoon vanilla essence½ cup oil½ cup buttermilk

METHOD

1. Sift together dry ingredients. Set aside.2. Beat eggs till creamy. Add sugar and beat for half a minute.3. Vanilla and oil and beat for a minute.4. Alternately add buttermilk and flour mix to the oil mix till all are incorporated.Fill muffin cups to half full for flat cupcakes. This should yield about 15.Bake 180°C for 14-16mins till done.Test with a toothpick for doneness 😘
I frosted with whipped cream coloured in a mint green. Any frosting will do 🎉
Used this recipe poured into a single pan 🌸

INFO & TIPS

Sumi's amendments

I added 2 tsp caramel essence.
Used milk instead of buttermilk.

Sumi's caramel topping.
1/2 tin caramel
4 tbls milk
Mix together until slightly thin. Not to runny. Spread over cake. Decorate with aero mint chocolate & pista.

Nb. Caramel Mint flavour could also be used

POSTED ON

23 Oct 2018

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