Millionaire’s Cupcakes
Light vanilla cupcakes, with a hidden filling of gooey caramel, topped with a swirl of
chocolate buttercream and finished with a caramel drizzle.
Ingredients
Vanilla Cupcakes
1 x 400g Delicious Alchemy vanilla sponge mix
180g unsalted butter or dairy free alternative
3 large eggs
20ml water
Chocolate Buttercream
150g unsalted butter or 120g dairy free alternative
40g dark chocolate
300g icing sugar
20g cocoa powder
1½ tbsp milk or dairy free alternative
Filling & Decoration
1 tin Dulce de leche caramel
Method
For the cake
Preheat the oven to 180C/160C fan. Line a cupcake tin with 12 paper cases.
Make sure your butter is soft. Place the vanilla cake mix, butter, eggs and water into a large
bowl. Beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and
mix for a further 10 seconds. Divide the mixture between the cupcake cases, filling threequarters full. Bake for 18 minutes until risen and springy to the touch.
Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely.
For the buttercream
In a large bowl, beat the butter with a spatula or electric whisk until it is soft and smooth. Melt
the chocolate, add to the butter and mix well until combined.
Sift in half the icing sugar and mix well until incorporated. Sift over the remaining icing sugar
and cocoa powder and mix well, adding the milk as required, to create a soft spreadable
icing. Beat well to make it light and fluffy.
To decorate
Cut a hollow out of the middle of each cooled cupcake, using a sharp knife or apple corer.
Spoon a teaspoonful of the Dulce de leche caramel into the hollow and replace a bit of the
removed sponge to seal it inside.
Spoon the chocolate buttercream into a piping bag fitted with a large star or plain nozzle.
Pipe swirls of icing on the top of the cupcakes. Alternatively you can spread it on using a
butter knife.
Drizzle the remaining caramel over the top of the cupcakes in a zig-zag formation using a
small piping bag or spoon.
Makes 12 cupcakes