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Joanne’s Chocolate Baby Cakes with Salted Caramel Icing

By Chelsea Sugar
Joanne’s Chocolate Baby Cakes with Salted Caramel Icing
6 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 35 mins
  • Serves
    6
Ingredients

    Cupcakes:
    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

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.

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Reviews

Average Rating
53
(3 reviews)


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

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

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Just lovely, really yum

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