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How to make Caramel filled barbecue cupcakes

Yield = 12
Prep time: 2:20
Cook time: 0:20
Total time: 2:40

Ingredients

  • 2/3 cup plain flour
  • 1/3 cup self-raising flour
  • 1/4 cup cocoa powder
  • 1/2 cup caster sugar
  • 125g butter, softened
  • 2 eggs
  • 1/3 cup milk
  • 9 jersey caramels
  • 1/2 x 180g block dark chocolate, chopped
  • 2 tablespoons orange sprinkles
  • 2 red snake lollies
  • 2 green snake lollies
  • 2 yellow snake lollies
  • Black gel food colouring
  • 21 red tangy jelly tots

Ganache

  • 180g white chocolate, chopped
  • 1/3 cup pure cream
  • Red gel food colouring
  • Orange gel food colouring

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Line a 12-hole, 3/4 cup-capacity muffin pan with red paper cases.
  • Step 2 Sift flours and cocoa into the bowl of an electric mixer. Stir in sugar. Add butter, eggs and milk. Beat on low speed until ingredients are just combined. Increase speed to medium. Beat until mixture is pale and creamy. Divide mixture evenly among paper cases. Cut 6 jersey caramels in half. Push 1 piece of caramel into each cupcake. Spread mixture over caramels to cover.
  • Step 3 Bake for 20 minutes or until cupcakes are just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
  • Step 4 Meanwhile, make Ganache: Place white chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 minute to 1 1/2 minutes or until melted and smooth. Using red and orange food colouring, tint ganache bright red. Refrigerate for 1 hour or until spreadable.
  • Step 5 Using a 7cm round cutter as a guide, mark 12 circles, 4cm apart, onto a piece of baking paper. Place baking paper, marked-side down, on a large baking tray.
  • Step 6 Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 minute to 1 1/2 minutes or until melted and smooth. Stand for 2 minutes. Spoon chocolate into a piping bag fitted with a 2mm round nozzle (see Notes). Using the marked circles as a guide, pipe circles of chocolate onto paper. Pipe lines across each circle to form a barbecue grill. Refrigerate for 20 minutes or until set.
  • Step 7 Spread ganache over top of each cupcake. Top with orange sprinkles. Using a small knife or thin metal spatula, carefully lift barbecue grills from baking paper and place on cupcakes.
  • Step 8 Cut each snake lolly into 5mm pieces. Using the picture as a guide, thread 6 snake pieces onto 1 toothpick, alternating colours, to form a kebab. Repeat with remaining pieces and toothpicks to make 18 kebabs. Using a little melted chocolate, secure 3 kebabs to the grill of 1/2 of the cupcakes.
  • Step 9 Cut caramel layers from remaining jersey caramels. Cut each piece of caramel in half horizontally to form 2 thin pieces. Cut into 4mm thick slices. Roll each piece into a sausage shape, trimming ends if necessary. Using a toothpick, smudge a little black food colouring onto sausages to form char marks. Trim tops from jelly tots and discard. Press and shape jelly tot bases into flat rounds to form meat patties. Using a little melted chocolate, secure sausages and patties onto remaining grills. Stand for 20 minutes or until set. Serve.