Recipes by Barbara Northwood

Caramel Mud Cakes

Nov 16 10:19am

Serves
Makes 36

Ingredients

375g butter, chopped
200g block 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 tspns vanilla extract
3 eggs
Jersey caramels, halved to decorate
ICING
90g unsalted butter, at room temperature
3/4 cup brown sugar
3 cups icing sugar mixture
1/4-1/3 cup milk

Method
1 Line 3 x 12-hole muffin pans with paper patty cases.
2 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.
3 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.
4 Cook in a slow oven, 150C, for about 30 minutes, or until cooked when tested. (Swap positions of trays on oven racks halfway through cooking.) Transfer to a wire rack to cool.
5 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.
6 Spread Icing over cakes; top with halved Jersey caramels.