Caramel cupcakes

Ingredients for 4 servings:

• 3 eggs
• 50 g sugar
• 125 g butter
• 125 g flour
• 15 g baking powder
• 1 pinch of salt
• 42 g pudding powder, caramel
• lemon peel
• 1 tsp, leveled vanilla extract
• 50 g brittle, hazelnut
• 80 g jam or fruit puree
• 100 g chocolate bar, Mars-
• 40 g cream
• 200 g cream cheese
• 10 g syrup, caramel
• 150 g powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

For the batter: Combine the eggs, sugar, butter, and vanilla extract (mine has a syrup-like consistency and is made from ground vanilla pods) in a bowl and whisk until fluffy. In another bowl, combine the flour, baking powder, salt, lemon zest, and custard powder (equivalent to one packet) and mix. Add to the other ingredients and stir just until no white lumps remain. Fold in the hazelnut brittle and fill the batter into 12 muffin cups. Line a muffin tin with paper cases or, ideally, use silicone cases. Bake at 180°C (top/bottom heat) for about 15-20 minutes, depending on your oven (every oven is different, so it’s best to check with a toothpick). Then let cool completely. Use the cupcake cutter to hollow out the middle of the muffins and fill each muffin with some fruit puree or jam. Then close the lid again with the cut-out lid. For the topping: The topping can be made while the muffins are still baking, as it needs to cool down anyway. Crush the Mars Bars slightly with your hands and place them in a melting pot with the cream and melt over a pan of simmering water. It will take a while for the Mars Bars to completely dissolve. Then remove them from the pot and let them cool slightly. Mix the cream cheese with the icing sugar. Then stir in the melted Mars Bars and the caramel syrup and chill in the fridge until stiff. Once the cream is firm, fill it into a piping bag fitted with a star nozzle and pipe a crown onto each muffin. Decorate as desired and chill until ready to serve.