Hello! I’m Clementine the Baker Cat. This will be a short post as I’ve had an urgent matter to take care of this week – my best friend Stephen the squirrel had been kidnapped by the notorious greedy pelican from St. James’s Park!
The greedy pelican demanded a 12 million pounds ransom! But I’m just a humble baker (and cat). I didn’t have that kind of money!
BUT, do not worry, I had a great idea.
I offered the greedy pelican a big briefcase packed with a dozen of Millionaire Cupcakes! My Millionaire Cupcakes were made of sweet caramel frosting generously smoothed over rich and moist chocolate sponge with a golden caramel centre. They were topped with chocolate and caramel drizzles and mini millionaire bites. What a lavishing combination! They were as rich as a millionaire and tasted worth millions. If you want to make these cupcakes extra extravagant, use a bit of gold leaves to decorate.
As soon as the greedy pelican saw those luxurious cupcakes, it spat out Stephen who was taken hostage in the baggy pouch of the bird’s beak. The pelican dived into the briefcase and tucked into the cupcakes. It was so busy devouring the cupcakes that It became totally oblivious to the guards who had started surrounding it. Guards were sent by my good friend the Queen. They swung a big net over it and caught the greedy pelican. It tried to run away, but its stomach was too full and heavy to fly. At the end, it was taken and locked in the Tower of London.
Moral of this episode? 1) Don’t kidnap a squirrel. 2) Don’t eat a dozen of cupcakes in one go even if they are irresistibly delicious. Got it?
Makes 12 large cupcakes (base size: 5cm)
80g unsalted butter
240g caster sugar
240ml whole milk
1 tsp vanilla extract
200g plain flour
40g cocoa powder
1 tbsp baking powder
¼ tsp salt
(FOR THE FROSTING)
160g unsalted butter
100g tinned caramel
500g icing sugar
2 tbsp double cream
200g tinned caramel for filling, plus extra to drizzle
50g dark chocolate, melted, to drizzle
12 bite-size millionaires shortbread
Gold leaves to decorate (optional)
- Preheat the oven to 180C/Gas 4* and line a 12-hole muffin tins with muffin cases.
- Cream the butter and sugar together in a bowl with a whisk until pale and fluffy (this is the key to the fluffy sponge). Beat in the eggs, one at a time. Then add the milk and vanilla extract. Don’t worry if the mixture curdles. Adding flour will fix it.
- Combine the the flour, cocoa powder, baking powder and salt in a separate bowl, then sift into the wet mixture. Fold in gently, using a rubber spatula. Do not overmix.
- Spoon the batter into the prepared cases until 2/3 full. Bake in the oven for 20-25 minutes or until a stick poked into middle comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool completely on a wire rack.
- Meanwhile, to make the frosting, beat together the butter and caramel until smooth, then add the icing sugar little by little until well combined. Add the cream and beat until light and smooth.
- When the cupcakes are cool, using an apple corer or a small knife, cut out a 1-inch deep piece from the top of each cupcake. Fill each hole with the caramel. Frost the cupcakes, then decorate each cupcake with the caramel and melted chocolate, a millionaire bite, and gold leaves (if using).
*Every oven is unique. Know your oven and adjust the temperature and baking time.