CHOCOLATE CUPCAKES WITH SALTED CARAMEL FILLING
and peanut butter icing
1 1/2 cups self raising flour
1 cup sugar
3 tablespoons cocoa, sifted
1/2 cup canola oil
3/4 cup milk
2 pkts dr. oetker salted caramel cup cake centres
preheat oven to 180 c. line 2 x 12 hole muffin tins with
paper patty pans.
place everything except for the cup cake centres into a medium sized bowl.
using an electric mixer, beat until well combined.
divide the batter evenly between the 24 patty pans.
cook for approx.18 minutes or until centre bounces back to touch and
a skewer comes out clean.
cool slightly then fill will the salted caramel filling,
following instructions on pkt.
cool completely then ice.
120 grams butter, softened
1 cup peanut butter
3 - 4 tablespoons milk
2 cups icing sugar
crushed nuts (optional)
beat the butter and peanut butter till creamy.
add 1/2 the icing sugar, beating well.
add the rest of the icing sugar and the 3 tablespoons milk.
add the rest of the milk if icing is too thick.
pipe or spoon over cakes and sprinkle with nuts.