Fluffy cupcakes with surprise goodness inside!


  • 10 Muffin Cases
  • 125 g baking margarine, softened
  • light brown sugar
  • 1 tsp Caramel Flavour
  • 2 large eggs, beaten
  • 175 g plain flour
  • 2 tsp Baking Powder (2 sachets)
  • 125 g lightly salted butter, softened
  • 225 g icing sugar
  • 1 tsp Caramel Flavour
  • Caramel drops – see tip


  1. Preheat the oven to 180°C (160°C fan assisted oven, gas mark 4). Put the muffin cases in 10 muffin tins.
  2. Put the margarine, sugar and caramel flavour in a bowl and whisk together until creamy and pale. Whisk in the eggs. Sift the flour and baking powder on top and then gently mix all the ingredients together until well blended.
  3. Divide the mixture between the muffin cases. Smooth the tops and bake in the oven for about 20 minutes until risen, lightly golden and just firm to the touch.
  4. As soon as the cakes are cooked, generously inject each one with Surprise Inside Caramel Cupcake Centre, making sure the nozzle goes right to the centre of each cake. Transfer to a wire rack to cool.
  5. To decorate, put the butter in a bowl and beat until smooth, glossy and pale. Gradually sift and beat in the icing sugar until creamy and soft. Mix in the caramel flavour.
  6. Spoon the butter icing into a large piping bag with a large closed star nozzle.
  7. Starting in the middle of a cake, pipe the icing round in an anti-clockwise direction to cover the top completely.
  8. Decorate each cake with a caramel drops. Your cakes are now ready to serve and enjoy!

Recipe courtesy of Dr. Oetker