Caramel Mud Muffins

After my success with the Chocolate Mud Muffins back here, I just had to make the Caramel ones from the same book "Women's weekly...Cupcakes by colour". Once again I was not disappointed... they turned out beautifully.

I attempted to make a caramel ganache to top them with (which I didn't have a recipe for) but it ending up being more of a caramel icing as it didn't thicken so I whipped it up with some added icing sugar instead...tasted great just not quite what I was after!

Caramel Mud Cakes

125g butter, chopped coarsely

100g White eating chocolate

2/3 cup firmly packed brown sugar

1/4 cup golden syrup

2/3 cup milk

1 cup plain flour

1/3 cup self-raising flour

1 egg

• 
  
  Preheat oven to 170oC/150oC fan-forced and line 12-hole muffin pan with paper cases.
• 
  
  Stir the butter, chocolate, sugar, syrup and milk in a small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
• 
  
  Whisk sifted flours into chocolate mixture, then egg.
• 
  
  Drop 1/4 cup of mixture into cases and bake about 30 minutes.
• 
  
  Stand cakes 5 minutes before turning onto a wire rack to cool.

I'll share my caramel ganache recipe once I perfect it!

Enjoy..........