Easter is here and chocolate is all around us. Personally, I’m that one strange person that doesn’t eat very much chocolate but I do have a soft spot for Galaxy and anything caramel. I always have to go out of my way to get some Galaxy Caramel eggs and this year I saw they were doing Galaxy Caramel mini eggs. And so a new recipe was created!
- 170g butter (or alternative spread, i.e. Stork)
- 170g soft brown sugar
- 170g self raising flour
- 3 eggs
- splash of vanilla extract / flavouring
For the topping:
- 85g butter (this should be butter, no substitutes!)
- 225g icing sugar
- 15ml milk (any type will be fine)
- 150g Galaxy chocolate
- soft caramel (homemade or bought, if using homemade you should make this first, before starting the icing) to decorate
- Galaxy Caramel mini eggs to decorate
For the cupcakes:
- Cream together the butter and sugar.
- Add in the vanilla extract with one egg and a third of the self raising flour and mix.
- Repeat the above step (minus the vanilla) until all eggs and flour have been mixed together.
- Spoon the mixture into cake cases and bake at 180°C for 15 minutes. Note – using brown sugar means, ironically, the cakes may not brown how you are used to. Make sure you are checking the cupcakes with a cocktail stick or skewer after 12 minutes as they may be done but look quite pale! Leave to cool and prepare the icing!
For the topping:
- Mix the butter and icing sugar. When you think it won’t combine any more add the milk and continue to mix.
- Melt the chocolate over a pan (or if you are tied for time you can use a microwave if you are really careful and keep checking it).
- Add the chocolate to the butter and icing mix and combine. You might think this will be a bit liquid but trust me, that chocolate will semi set when you’re done!
- Using an icing bag (or knife if you just want to coat the top of the cupcake) pipe the chocolate icing onto your cakes.
- The caramel step! I like to make my own soft caramel where possible and there are plenty of recipes that give great results online, but sometimes we all need a cheat! Don’t be afraid to buy it ready made if you don’t have time or aren’t confident with sugar work! Carnations caramel will do just fine. Warm the caramel slightly if using canned and get it to a good runny consistency. Prepare a piping bag (make sure it’s plastic, caramel is sticky and this will probably get messy!) and then drizzle the caramel over the chocolate Galaxy icing. Use as little or as much as you want.
- Decorate with a Galaxy Caramel mini egg. Perfection.
If you store the cakes overnight be aware that the icing semi-sets. This means if you want to decorate it you should do so immediately after piping the icing so everything is held in place!
I have found that using Galaxy gives the cupcakes a lighter edge and doesn’t make the cakes taste too sickly sweet and substituting brown sugar is the new best thing since sliced bread.