| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 375 grams Butter chopped
- 200 grams White Chocolate chopped
- 3 cups Brown Sugar
- 1 1/2 cups Water
- 2 1/4 cups Plain Flour
- 3/4 cup Self Raising Flour
- 1 1/2 teaspoons Vanilla Extract
- 3 Eggs
- Jersey Caramels halved to decorate
Icing
- 90 grams Unsalted Butter at room temperature
- 3/4 cup Brown Sugar
- 3 cups Icing Sugar
- 1/4 - 1/3 cup Milk
Ingredients
Icing
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Instructions
- Line 3 x 12 hole muffin pans with paper patty cases.
- Combine butter, chocolate, sugar and water in a large pan; stir over a low heat until chocolate is melted and sugar is dissolved. Transfer mixture to a large bowl then cool for 15 minutes.
- Whisk in flours, vanilla and eggs until combined. Pour mixture into a large measuring jug then divide mixture among paper patty cases, do not over-fill.
- Cook in a slow oven, 150c, for about 30 minutes, or until cooked when tested. Transfer to a wire rack to cool.
- To make the icing, beat the butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in icing sugar and enough milk to form a spreading consistency.
- Spread icing over cakes; top with halved Jersey Caramels.
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