White Chocolate Speculoos Fairy Cakes
with Salted Caramel
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)
125 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
180 grams
White Chocolate Chips
(Contains Soya, Milk)
80 grams
Salted Caramel Sauce
(Contains Milk)
200 grams
Cream Cheese
(Contains Milk)
150 grams
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Pop your cupcake cases into your cupcake tray.
b) In a large bowl, combine the cake mix, eggs, water and vegetable oil (see pantry for amounts). Gently stir until fully incorporated, 2-3 mins.
c) Divide the cake mixture between your cupcake cases and pop onto the middle shelf of your oven until risen and golden, 18-22 mins or until a rounded knife inserted in the centre comes out clean. Allow the cupcakes to cool completely before decorating.
a) Meanwhile, pop the creme fraiche, white chocolate and half the salted caramel into a small saucepan. Stir on medium heat until the chocolate is completely melted, 2-3 mins.
b) Pop the mixture into a small bowl, then cover and refrigerate until firm, 45-60 mins.
c) Set aside 3 tbsp of speculoos crumb in a small bowl, then, in a medium bowl, combine the cream cheese and speculoos crumb. Stir to combine fulling, then cover and refrigerate until you are ready to decorate.
a) Once the cupcakes and frostings have cooled completely, spread the white chocolate frosting over half the cupcakes and the speculoos frosting over the remaining half.
b) Decorate the speculoos frosted cupcake with a drizzle of the remaining salted caramel, then decorate the white chocolate cupcakes with a sprinkle of the reserved speculoos crumb to finish.
Enjoy!
