As I’ve mentioned in a previous post, Millionaire shortbread is one of my all time favourite treats. I thought I would try and make my own cupcake version of this delicious bake and I hope you like it as much as I enjoyed creating it.
The cupcake comprises of a shortbread biscuit base ( this can be shop bought or you can make your own), a rich caramel sponge, a caramel filling ( again can be shop bought or homemade…I used my own sauce and the recipe can be found on the blog) and then it is topped with a smooth and creamy milk chocolate frosting, a caramel and chocolate drizzle and some shortbread crumbs.
I opted to use Galaxy chocolate for my frosting as it is one of my favourite chocolates, but you can opt to use your own favourite.
Ingredients – makes 12 cupcakes
For the cupcakes –
12 small round shortbread biscuits (shop bought or homemade)
175g baking spread or unsalted butter
175g light Muscavado sugar (or light/dark brown sugar)
2 large eggs
80ml buttermilk or whole milk
1 tsp vanilla extract
175g self raising flour
1/4 tsp bicarbonate of soda
For the filling –
60ml caramel sauce (see my blog for a recipe or use shop bought e.g carnation caramel)
For the buttercream –
200g unsalted butter
400g icing sugar
150g milk or dark chocolate
30ml whole milk or double cream
1 tsp vanilla
Pinch of salt
Melted chocolate, caramel and crumbled shortbread biscuits for decoration
1. Preheat your oven to gas mark 5/180c electric or 160c fan and line a 12 hole cupcake tray with cases.
2. Place a small round shortbread biscuit into the bottom of each cupcake case. (This is optional and you can choose to leave it out)
3. In a mixing bowl, add the baking spread, sugar and vanilla and on a medium speed, cream together until creamy. It should take 2-3 mins.
4. Next, with your mixer on slow, add the eggs one at a time, making sure they are well incorporated between each addition.
5. In another bowl, sift the flour and bicarbonate of soda together and then with your mixer on slow, add to the bowl along with the buttermilk or whole milk.
6. Mix until the ingredients have almost combined and then use a spatula to give a final gentle mix by hand.
7. Divide the mixture between the 12 cupcake cases using either an ice cream scoop or spoons and then bake in the oven for around 20 mins until the cupcakes are cooked through. Use a skewer or cocktail stick to check and bake for another minute or two if needed.
8. Remove the cupcakes from the oven and leave to cool.
9. While the cupcakes are cooling you can make the frosting. In a heatproof bowl, break up the chocolate into small pieces and heat for around 30-40minutes until melted. Then leave to cool.
10. Add the butter, vanilla and salt to a mixing bowl, and beat the ingredients together on a medium speed until the butter is pale and creamy. This should take around 5 minutes.
11. Sift the icing sugar into another bowl and then slowly add to the butter in stages until it has been well incorporated and the frosting is thick and creamy.
12. With the mixer on slow, add the chocolate followed by the cream or milk, and continue to mix until everything is well combined and the frosting is lovely and smooth.
13. If the frosting is slightly runny, chill in the fridge for around 30 minutes so it’s easier to pipe.
14. Before add the frosting, use a cupcake corer, Apple corer or knife to remove a little bit of sponge from the centre of the cooled cupcakes.
15. Use a piping bag or spoon to fill each cupcake with caramel sauce, then add the sponge that you removed back on top of each of the cupcakes.
16. Transfer the frosting to a piping bag fitted with a suitable nozzle (eg Wilton 1m or 2d) and top each cupcake with swirls of the frosting.
17. Sprinkle the top of each cupcake with some crushed shortbread biscuit crumbs followed with a drizzle of melted chocolate and caramel sauce.
18. Serve and enjoy!