Caramel pretzel cupcakes
Your choice: Try decorating the cupcakes with your favourtie chocolate bar or fresh berries for a change.
Ingredients
• 470g packet Green’s Moist Vanilla Cake mix
• Eggs, butter and milk as per packet instructions
• Pretzel twists and extra caramel topping, to decorate
FROSTING
• 250g unsalted butter, chopped, at room temperature
• ¾ cup icing sugar mixture
• ⅓ cup caramel topping
Method
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Line a 12-hole muffin pan (⅓-cup capacity) with paper cases.
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Prepare the cake mix according to packet directions. Divide mixture evenly among paper cases.
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Cook in a moderately slow oven (160°C) for 20 minutes, or until golden brown and cooked. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
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To make frosting, beat butter in same, clean bowl of electric mixer until fluffy. Beat in icing sugar mix from cake mix packet with icing sugar mixture, ½ cup at a time, until smooth. Stir in the caramel topping.
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Transfer frosting to a piping bag fitted with a 1cm star nozzle. Pipe onto cupcakes. Decorate with pretzel twists. Drizzle with extra caramel topping.
