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Alice's 'peacemaking' cupcakes recipe

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Alice's 'peacemaking' cupcakes

Honestly, Alice from our story didn’t mean to say it – somehow it just came out in the heat of the moment during a row with her stepmum. She instantly regretted it, but couldn’t find quite the right words to apologise. So instead, she’s using a different kind of language – the powerful language of cupcakes – to say sorry. To her huge relief, it works*.

See method
  • Serves 12
  • 20 mins to prepare and 30 mins to cook, plus cooling
  • 559 calories / serving

Ingredients

  • 225g butter, softened
  • 240g soft light brown sugar
  • 3 eggs
  • 1½ tsp vanilla extract or vanilla bean paste (optional)
  • 300g plain flour
  • 30g cocoa powder
  • 1 tsp baking powder
  • 1 small bar dark chocolate, shaved, to decorate
  • 200g caster sugar
  • 150g butter, softened and roughly cubed
  • 100ml double cream

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Each serving contains

Energy
2335kJ 559.0kcal
28%
Fat
35g
high49%
Saturates
20g
high100%
Salt
0.3g
low5%
Sugars
41g
high46%

of the Reference intake

Carbohydrate 61.0gProtein 5.0gFibre 2.0g

Method

  1. First, make the sauce. Heat the caster sugar in a pan with 4 tbsp water, until dissolved, then bring to the boil slowly. Bubble for 3-5 minutes, until you have a dark amber colour.
  2. Remove from heat and add the butter, stirring until melted. Mix in the cream and a pinch of salt, then leave to cool for 1 3/4 hours.
  3. Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C. Cream the butter and brown sugar, until pale. Add the eggs, one at a time, and mix well, then add the vanilla, if using. Sift in the flour, cocoa powder and baking powder and mix, until a soft dough forms.
  4. Divide the mixture equally between a 12-hole muffin tin and bake for 23-25 minutes. Remove from the oven while still quite soft in the centres. Using a small jar, gently press a well in the middle of each. Leave to cool in the tin for 5 minutes, then put on a wire rack to cool completely.
  5. Using a piping bag fitted with a star nozzle, pipe the caramel into each cupcake, or spoon it in and swirl with the back of a teaspoon. Scatter with a pinch of salt and chocolate shavings. Refrigerate until serving.
  • Little help: No time to make your own sauce? Use Tesco Finest salted caramel sauce, but spoon it in rather than piping.
  • Leftovers: If you can resist eating it straight away, chop the leftover chocolate into chunks and scatter over ice cream or throw into the mix the next time you make cookies.
  • Tip: *These cupcakes are quite rich, so save them for a treat.