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Caramel Latte Cupcakes Recipe
These caramel latte cupcakes are a baked take on the popular coffee chain drink with coffee sponge, white choc buttercream and caramel sauce.
Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
Total Time
55
minutes
mins
Course:
cakes and bakes
Cuisine:
American, Italian
Diet:
Vegetarian
Servings:
12
cupcakes
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Electric whisk
Metal mixing spoon
12-hole nonstick muffin tray
Muffin cases
Wire cooling rack
Piping bag
Star nozzle
Saucepan
Wooden spoon
Ingredients
For the sponges
175
g
slightly salted butter
softened
200
g
white caster sugar (superfine sugar)
3
medium free range eggs
1
tbsp
hot water
1
tsp
instant coffee
3
tbsp
whole milk
1
tsp
vanilla extract
1
tsp
baking powder
200
g
self-raising white flour (self rising flour)
For the frosting
150
g
slightly salted butter
softened
380
g
icing sugar (powdered sugar)
1
tbsp
whole milk
1
tsp
vanilla extract
100
g
white chocolate
For the sauce
60
g
slightly salted butter
60
g
soft light brown sugar
60
ml
double cream (heavy cream)
Metric
-
Ounces
Instructions
Make the sponges
Preheat the oven to 180C (160C fan assisted / 370F).
Line a 12-hole muffin tray with cupcake cases.
Put the coffee in a large jug, add a tablespoon of freshly boiled water and stir to dissolve.
Add the eggs, milk and vanilla and whisk together.
Put the butter and sugar in a large mixing bowl and whisk together until light and fluffy.
Gradually whisk in the coffee and egg mixture.
Sift in the flour and baking powder and fold gently together.
Share the batter evenly between the cupcake cases.
Bake for 20 minutes until springy on top then cool completely on a wire rack.
Make the caramel sauce
Put the butter and sugar in a small saucepan over a medium heat. Stir continuously until melted.
Add the cream and warm back through until it’s gently bubbling. Keep stirring and heating until it thickens enough to coat the spoon.
Take off the heat and let it cool - it can’t be warm when it’s drizzled over the cakes as it will melt the frosting.
Make the frosting
Melt the white chocolate and set aside to cool. If it’s added to the frosting warm, it will melt the butter.
Put the butter in a large bowl and whisk until pale and creamy.
Sift in the icing sugar, then add the milk and vanilla and beat until very pale and fluffy.
Add the cooled melted white chocolate to the frosting and whisk to combine.
Decorate your cupcakes
Transfer your frosting to piping bag fitted with a star nozzle and pipe tall swirls of frosting on top of each cooled cupcake.
When the caramel sauce is at room temperature, drizzle it over the cakes and enjoy.
Video
Notes
If you don't fancy making the caramel sauce from scratch, you can grab some pretty decent ones from the ice cream sauces aisle!
Nutrition
Calories:
580.37
kcal
|
Carbohydrates:
70.97
g
|
Protein:
4.42
g
|
Fat:
32.04
g
|
Saturated Fat:
19.73
g
|
Cholesterol:
119
mg
|
Sodium:
259.17
mg
|
Potassium:
114.14
mg
|
Fiber:
0.4
g
|
Sugar:
57.83
g
|
Vitamin A:
940.74
IU
|
Calcium:
60.43
mg
|
Iron:
0.45
mg
Tried this recipe?
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@amummytoo
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