Brown Sugar Cupcakes » Tatua

Brown Sugar Cupcakes

Ingredients

125g butter, softened

¾ cup brown sugar

1 tsp vanilla essence

2 eggs

1 ½ cups plain flour

2 tsp baking powder

½ tsp salt

½ cup milk

Tatua Caramel Mousse

Method

Preheat the oven to 190°C, and line a 12 hole cupcake pan with paper cases, or spray with non-stick spray.
Using an electric beater, in a large bowl, cream the butter, brown sugar and vanilla until creamy and a pale golden colour.
Add eggs, and beat well to combine.
Sift the flour, baking powder and salt into the creamed mixture, and fold in gently. Stir in the milk until just combined.
Spoon the mixture evenly into the prepared paper cases, so that each is about ⅔ full.
Bake for 15 - 20 minutes until golden, or until a toothpick inserted into the centre comes out clean. Cool in tin and then transfer onto a wire rack.
When cool, top with a big swirl of Tatua Caramel Mousse, and enjoy the double caramel goodness straight away.

Makes 12 cupcakes

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