Twix Cupcakes

I don't know if its just me, but have you noticed the amount of mini chocolates that you can buy now?  You know, in those little pouches? Normally have Minstrels or M&M's in them... well, I noticed the other day all the new additions that have hit the supermarket shelves lately. And of course, it got my baking mind thinking - 'think of all the things I could make with these...' And thats exactly what happened when I spotted the mini Twix pouch staring at me from across the aisle.

I had a tin of Carnation caramel in the cupboard waiting to be used and with the mini Twix's now in my possession, I knew I had to create something autumnal with them both. And so the Twix cupcake was born. A light caramel cupcake, topped with caramel frosting and caramel drizzle, with a mini Twix placed on top. The perfect sweet fix for a cold bitter day.

Twix Cupcakes
(Makes 12)

125g Self raising flour

125g Caster sugar 

125g Butter 

1/4 Tsp Bicarbonate of soda 

2 Eggs 

1 1/2 Tbsp Milk 

1/4 Tsp Vanilla extract 

2 Tbsp Caramel, Carnation tin 

Caramel Frosting
150g Butter
350g Icing Sugar
75g Caramel, Carnation tin
75ml Whole Milk

1 Bag of mini Twix bites
Caramel, Carnation tin

Preheat the oven to 170C, Gas Mark 5.

Line a cupcake tin with 12 cases.

In a large mixing bowl place all of the cupcake ingredients inside and whisk together using an electric hand mixer until smooth. This should take around three to four minutes.

Equally distribute the mixture between the cupcake cases, filling them three quarters of the way full.

Place in the oven for 18 minutes until golden brown or if a skewer comes out clean.

Leave to cool in the tin for five minutes before transferring onto a cooling rack to cool completely.

Meanwhile, to make the frosting, place the butter into a large mixing bowl and beat using an electric whisk until light and fluffy. This should take around five minutes.

Add in half of the icing sugar and beat again until it starts to come together. Add in the remaining icing sugar and beat until light and fluffy. This should take around 10 minutes.

Add the caramel and milk to the frosting and whisk together on a slow speed until combined. If the frosting is still a little stiff, add in a drop more milk until it becomes smooth and spreadable.

Place the frosting inside a piping bag with a nozzle of your choice attached. I went with a Wilton 2D tip.

Once the cupcakes are cooled, pipe the frosting on top. I start in the middle of the cupcake and go around in circular motions until I reach a good height.

Drizzle some of the caramel on top of the frosting and then place a mini Twix bite on top.