White Chocolate Speculoos Cupcakes | Aprox. 16 Cakes
with Salted Caramel Sauce and Cake Mix
Whether you enjoy these White Chocolate Speculoos Cupcakes outside in the sun or gathered around the table at home, these tasty cakes make for perfect summer dining.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Velvety Vanilla Cake Mix
(Contains Cereals containing gluten May contain Soya, Egg, Milk)
150 grams
Creme Fraiche
(Contains Milk)
180 grams
White Chocolate Chips
(Contains Soya, Milk)
80 grams
Salted Caramel Sauce
(Contains Milk)
200 grams
Cream Cheese
(Contains Milk)
125 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
Not included in your delivery
3 unit(s)
Egg
180 milliliter(s)
Water
6 tbsp
Vegetable Oil
1 tbsp
Milk
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Pop 16 cupcake cases into your cupcake trays.
b) In a large bowl, combine the Betty Crocker's cake mix with the eggs, water and vegetable oil (see pantry for both amounts).
c) Gently stir until fully combined, 2-3 mins.
a) Divide the cake mixture between your cupcake cases.
b) Once the oven is hot, bake the middle shelf until the cupcakes are risen and golden, 18-22 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay.
c) Allow the cupcakes to cool completely before decorating.
a) While the cupcakes bake, add the creme fraiche, white chocolate chips and half the salted caramel sauce to a small saucepan.
b) Stir on medium heat until the chocolate is completely melted, 2-3 mins.
c) Transfer the white chocolate mixture to a medium bowl, then cover and refrigerate until firm, 45-60 mins.
a) Set aside 3 tbsp of speculoos biscuit crumb in a small bowl.
b) In a medium bowl, combine the cream cheese, remaining speculoos crumb and the milk (see pantry for amount).
c) Stir to combine, then cover and refrigerate until you are ready to decorate.
a) Once the cupcakes and frostings have cooled completely, gently combine the creme cheese and white chocolate mixtures.
b) Divide the frosting between the cupcakes and gently spread across the top, using the back of a spoon to create a swirl on top.
a) Decorate the frosted cupcakes with a drizzle of the remaining salted caramel sauce and a sprinkle of the reserved speculoos crumb to finish.
Enjoy!
