Name: Joanne's Chocolate Baby Cakes with Salted Caramel Icing
Prep time: 15 min
Cook time: 35 min
Yield: 6
Ingredients: Cupcake; 2 eggs; 1 ¼ cups Chelsea Caster Sugar; ½ cup canola oil; 1 tsp vanilla essence; ¼ cup coffee; 1 Tbsp white vinegar; 1 cup water; 1¾ cup flour; ¾ cup cocoa; ¼ tsp salt; 1 tsp baking powder; 2 tsp baking soda; SYRUP; ⅓ cup Chelsea White Sugar; ⅓ cup brandy; ⅓ cup water; Icing; 1½ cups Chelsea Icing Sugar; 225g butter; 2 tsp caramel flavoured essence; 1 tsp salt

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Joanne's Chocolate Baby Cakes with Salted Caramel Icing

Muffins

Joanne's Chocolate Baby Cakes with Salted Caramel Icing

Preparation

15 mins

Bake

35 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

Cupcake

2 eggs
1 ¼ cups Chelsea Caster Sugar
½ cup canola oil
1 tsp vanilla essence
¼ cup coffee
1 Tbsp white vinegar
1 cup water
1¾ cup flour
¾ cup cocoa
¼ tsp salt
1 tsp baking powder
2 tsp baking soda

SYRUP

⅓ cup Chelsea White Sugar
⅓ cup brandy
⅓ cup water

Icing

1½ cups Chelsea Icing Sugar
225g butter
2 tsp caramel flavoured essence
1 tsp salt

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

Reviews

3

What did you think of this recipe?

Unknown

These are lovely, moist but light. The salted caramel is awesome. Substituted the brandy for Butterscotch Snapps. Nom,nom!

Sharon Milligan

Absolutely Yum-a-licious!!! Used coffee granules & cocoa powder undiluted & worked perfectly

Unknown

Just lovely, really yum

Method

Grease mini cake tins (Joanne used mini cheesecake cups measuring 7.5cm diameter by 5cm high). Preheat oven to 160°C.

Beat the first seven ingredients together until combined. Sift the remaining dry ingredients in a bowl, mix carefully with the wet mixture and pour into prepared tins.

Bake for 35 minutes or until surface springs back when gently pressed with fingers. Remove from oven and pour cooled syrup over each cake, cool a little before turning out onto a rack. Decorate with icing once cool.

Syrup: Boil together in microwave until sugar is dissolved.

Icing: Beat ingredients in a bowl until light and fluffy before piping onto cooled cakes.

Tip: For maximum infusion, pour cooled syrup over hot cakes, or hot syrup over cooled cakes.