Cupcakes with caramel drizzle

Materials:

  • 500 gram FunCakes Mix for Cupcakes
  • 150 gram FunCakes Mix for Enchanted Cream®
  • 5 eggs
  • 250 grams of soft unsalted butter
  • 100 ml milk
  • 100 ml water
  • FunCakes Glaze Topping Caramel
  • FunCakes disposable decorating bags 41 cm
  • FunCakes Nonpareils -Goud
  • Wilton Decorating Tip #1M Open Star or Wilton Decorating Tip Open Star #8B
  • Wilton Recipe Right® 12 Cup Muffin Pan or Wilton Recipe Right® 24 Cup Mini Muffin Pan
  • Regular-sized baking cups or mini-sized baking cups e.g. House of Marie

Preparation:
Preheat the oven to 180°C (convection oven 160°C) and divide the baking cups over the baking pan. Make the cupcake batter as indicated on the package or this basic recipe and divide it over the baking cups.

Bake the cakes in about 18-20 golden and done and let them cool on the counter. You can bake the mini’s for about 12-15 minutes until golden.

Make the Enchanted Cream® as indicated on the package or this basic recipe. Use a piping bag with # 1M for the large cupcakes and # 8B for the mini’s.

Pipe on the large cupcakes nice generous rosettes with # 1M and small tufts on the minis with the # 8B. Put some caramel glaze topping in a piping bag, cut off a small tip and drizzle this over the large cupcakes. Sprinkle some golden nonpareils on the mini’s.