Delicious Caramel Inspired Cupcakes

SIDE NOTE: Lotus spread is basically a caramel biscuit spread and can be found in most supermarkets in England.

For 10 cupcakes you will need:
120g caster sugar
110g butter
110g self raising flour
2 eggs
1 tbsp milk (optional)
85g lotus spread

For the icing:
(Feel free to double this if you like the icing on the heavy side)
60g butter
80g lotus spread
30g icing sugar

Method;

1. Preheat the oven to 180 degrees/gas mark 4 and line a cupcake tray with 10 cases.

2. Cream together the butter, sugar and lotus spread until the mixture is a creamy light brown.

3. Crack the eggs in 1 by one and beat into the mixture, if it curdles add 1 tbsp of flour.

4. Sieve the flour in gradually.

5. Add the milk to the mixture if you think it looks dry if not feel free to leave it out.

6. Pop your caramel treats in the oven for about 18-20 mins or until they are golden brown.

7. Leave them to cool for around 10-15 mins (try to refrain yourself from gobbling them down straight away)

8. For the icing cream together the butter and lotus spread until it is lump-free.

9. Add the sugar and simply mix together for a creamy caramel heaven.

10. You can ice your cakes however you want, I went for the spread effect but you can do the classic piping if you want to. To add the finishing touch you can simply top off with sprinkles or crushed lotus biscuits!

- Enjoy you LazyDay R xoxo