Caramel Nutty Dip Cupcakes
1 cup castor sugar
3 heaped teaspoon baking powder
1 teaspoon vanilla essence
½ cup oil
1 cup flour
½ cup boiling water
Caramel Mousse Topping-
500ml fresh cream
1 ½ tins caramel treat
½ tin caramel treat
2 cups skinless peanuts
Add ingredients in same order listed.
Beat in eggs 1 at a time.
Pour batter into cupcake pans.
Bake in preheated oven at 180degC for +/-15-20mins.
Remove and allow to cool.
Whip fresh cream till stiff.
Beat caramel till smooth.
Gently fold whipped cream into caramel.
Spoon half into large piping bag and leave in fridge.
Will use remainder mousse around cupcakes.
Dry roast peanuts with a pinch of salt in oven.
Roughly crush when done. Leave to cool.
Plunge holes in center of cupcakes.
Spoon in a teaspoon of caramel.
Place cake holes back over caramel.
Frost all around cupcake with remainder mousse.
Roll in crushed peanuts.
Leave to set.
Pipe on caramel mousse on top.
Store in fridge.