Food recipes
Chocolate Caramel Cups
Chocolate Caramel Cups Ingredients: butter, without salt sugars, powdered wheat flour, white, all-purpose, unenriched shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) spartan, real se...
Chocolate Caramel Cups
Ingredients:
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
syrup, maple, canadian
butter, without salt
Directions:
Preheat oven to 180C Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.
Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy.
Add flour and coconut and stir until well combined.
Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers.
Bake in preheated oven for 8-10 minutes or until lightly golden.
Remove from oven and reduce oven temperature to 160C
To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth.
Pour evenly among the muffin pans.
Bake for 5-7 minutes or until golden brown and filling sets.
Remove from oven and set aside to cool.
Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups.
Transfer to a wire rack.
Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water).
Stir until chocolate melts.
Remove from heat.
Pour into a plastic bag and cut off a corner.
Pipe melted chocolate over each caramel cup.
Allow 30 minutes to set.
Store in an airtight container for up to 3 days.
Ingredients:
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
syrup, maple, canadian
butter, without salt
Directions:
Preheat oven to 180C Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.
Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy.
Add flour and coconut and stir until well combined.
Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers.
Bake in preheated oven for 8-10 minutes or until lightly golden.
Remove from oven and reduce oven temperature to 160C
To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth.
Pour evenly among the muffin pans.
Bake for 5-7 minutes or until golden brown and filling sets.
Remove from oven and set aside to cool.
Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups.
Transfer to a wire rack.
Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water).
Stir until chocolate melts.
Remove from heat.
Pour into a plastic bag and cut off a corner.
Pipe melted chocolate over each caramel cup.
Allow 30 minutes to set.
Store in an airtight container for up to 3 days.