This is a recipe I have adapted myself to see the outcome … I’m no professional, I just simply enjoy baking!
- 200g margarine
- 150g caster sugar
- 2 eggs (large)
- 200g self raising flour
- 1/4 tsp vanilla paste (the brand I use – Nielsen Massey)
- 1/2 tsp baking powder
- 4 tbsp cocoa powder
- 1 tbsp skimmed milk
- 397g carnation caramel tin
- Sea salt crystals (enough for your required taste – normally 2 or 3 tsp)
- Oven on to 180.
- Set up muffin cases into muffin tray (this could also work on smaller cupcake sizes for more cakes)
- Mix sugar, butter and vanilla paste together into a light/creamy mixture, add eggs one at a time to be mixed into the mixture evenly (use setting 4 on mixer) add the milk in and continue to mix.
- Once mixture is light and fluffy, sieve the flour, cocoa powder and baking powder into the light mixture and mix until all the mixture has combined with the dry ingredients (looking for a light fluffy brown texture – go between settings 4 and 6)
- Prepare your caramel filling/topping while your mixture is going – empty caramel into a bowl and mix sea salt crystals into the caramel.
- Once mixture has reached it’s fluffy stage remove bowl (if needed to) and divide the mixture evenly between the cases – here you can add filling or save the caramel for the top – I chose to add some filling by spooning small amounts of muffin mixture in cases and create a small well in the centre of each. Using a small spoon, divide the caramel between the mixture once this is done complete by adding remaining mixture over the top and covering the caramel evenly.
- Once all muffin mixture and caramel have been divided evenly place into oven for 20 minutes (depending on ovens – I added an extra 2 minutes just to make sure)
- Once baked, removed from oven and leave to cool. If you have your caramel left over for topping you can do this once your muffins have cooled down enough.
I have already sampled (so has R), they taste pretty good for a recipe adapted to suit me. Try it yourselves and keep me posted.