First things first, I put my Lindt Lindor in the freezer for at least 1 hour. I learnt this trick when I made Creme Egg Cupcakes last year.
I started by making a simple vanilla sponge by creaming together butter and caster sugar, adding eggs and vanilla extract and whisking in. Finally I folded in self raising flour.
I divided the batter into the baking cases, then placed the frozen Lindt Lindor (I used the red wrapper kind) in the middle.
The cupcakes baked for 20 minutes.
To make the buttercream I mixed together butter, icing sugar, Dr Oetker Caramel flavour, and salt. Add some salt and test the flavour, see if you like it, as I’ve noticed different people like different strengths of salted caramel. Or you can leave it out if you don’t like salt in it at all.
I piped the buttercream on top of the cooled Lindt Lindor Cupcakes, then added another whole Lindor on top and a sprinkling of edible gold glitter!
Of course I had to test one before giving them to my mum… I cut one open and the Lindor chocolate hadn’t quite done what I expected. It melted and created a delicious chocolatey bottom to the cake! As for the buttercream…drool!
I put the Lindt Lindor Cupcakes in a decorative box and jumped straight in the car to take them to my mum. She loved the surprise and said the cakes were ‘amazing, divine and yummy’. Definitely a winner then! My boyfriend had one too and made lots of ‘yummmm’ noises whilst he gobbled it up.
I am entering these into myself and Cakeyboi’s baking challenge Treat Petite. This month’s theme is ‘Mum’.
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Lindt Lindor Cupcakes with Salted Caramel Buttercream
For the sponge
- 175 g Butter
- 175 g Caster sugar
- 3 Eggs
- 1 tsp Vanilla extract
- 175 g Self raising flour
- 9 Lindt Lindor frozen
For the buttercream
- 300 g Icing sugar
- 1 1/2 tsp Caramel extract
- 150 g Butter
- 1/2 tsp Salt
- Edible gold glitter
- 9 Lindt Lindor
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with cupcake cases
Make the sponge by creaming together the butter and the caster sugar
Add the eggs, milk and vanilla extract and whisk in
Fold in the self raising flour
Divide the batter into the baking cases, then place one Lindt Lindor in the middle
Bake the cupcakes for 20 minutes. Leave to cool
To make the buttercream mix together the butter, icing sugar, caramel extract and salt
Pipe the buttercream on top of the cooled cakes, then add another Lindt Lindor on top and a sprinkling of edible gold glitter