Cheetahs In My Shoes

living with the imaginary menagerie and all that it entails

Malteaser Cupcakes with Salted Caramel Buttercream Icing


This is another of my concocted recipes to bring a bit of variation to the humble sponge cake.  It tastes as good as it sounds, and as ever with me, it’s really rather easy!

So for these little beauties you will need:

100g softened butter
100g light muscavado sugar
100g self raising flour
2 eggs
a 120g box of Malteasers (regular size – or a sharing bag, whatever’s on special offer)
a jar of toffee sauce, dulce de leche, carnation caramel or similar

and for the icing,

125g very soft butter (salted),
freshly ground salt 
250g icing sugar
and some Malteasers to decorate

Preheat your oven to 180C, (Fan 160C) Gas 4 and line a muffin/cupcake tin with 10 deep cake cases.  Find your trusty hand mixer.

Then, into a bowl put the butter, sugar, eggs and flour and mix together to a batter with your hand mixer.  Really, it’s that easy.

To slacken the mixture off, add about 3 tablespoons of the caramel sauce.

Put most of the Malteasers into a plastic bag (leave at least 12) and gently bash with a spoon/rolling pin to break up a bit.  You want some chunks remaining – not all crumbs.  Stir into your mix.

Using an ice-cream scoop put the mixture into the cases.  You want each case to be a maximum of 2/3 full – any more and it will explode out the top.

Bake for 8 minutes and then, with your usual ninja like skills, open the oven and very quickly turn the tray around so the cakes cook evenly.  Cook for another 8 minutes or so until the cakes are springy to the touch.

Allow to cool, or you will burn your fingers.

To make your icing, soften the butter until it’s almost melted (using slightly salted butter is really good for this) and beat together with your icing sugar (again, use your hand mixer).

Add about another 3 tablespoons (or so) of the dulce de leche caramel, about a teaspoon of freshly ground salt  and about a tablespoon of boiling water.  You should get a smooth, soft, buttercream.  If it’s still a bit thick/lumpy, add a bit more boiling water and beat until smooth.

Pipe/swirl/dollop on the cake to your liking and decorate as you see fit – a Malteaser on the top and a bit of edible glitter looks fantastic!

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Author: Jenny

Life, photos and recipes mixed with family life, additional medical needs and a whole load of imaginary friends

10 thoughts on “Malteaser Cupcakes with Salted Caramel Buttercream Icing

  1. These sound amazing yum!

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  3. They sound like something I must try after christmas, maybe as a treat for one of my work team meetings. I think the kids will also enjoy making them, although I might be minus some malteasers at the end!

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  6. What a great idea! I’m going to try these – we still have some tins of caramel from when we made caramel shortbread 🙂

    (I’m visiting today from the Love All Blogs showcase)

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