Author: Carly (Admin)

And my final offering for tomorrow’s RSPCA cupcake day…
Choc mint cupcakes with peppermint italian buttercream icing.

These are my third offering for the RSPCA cupcake day

GLaDOS cake was requested (look up portal if you are not aware of the reference) when I asked what flavours were favourite. The cake at the end of portal is a black forest cake. I’m calling these cupcakes as it is technically a cake in a cup

These are my second offering for the RSPCA cupcake day and will hopefully keep the boss happy. The request was for rum and banana cake but as I’m allergic to banana, that wasn’t going to happen 😉

These are my first offering for the RSPCA cupcake day. One of our team members can’t have gluten, soy or fructose so I wanted to make something that he could have but everyone would enjoy. The result was a combination of about 6 different recipes and a fair bit of research, including the discovery that a lot of cheesecake recipes call for flour.

Above is one of the extra mini ones as the real ones are all for monday.

Here is my recipe:
Base:
150g packet of gluten free biscuits (I used Orgran Gluten free biscotti classic choc)
100g butter (melted)
Cheesecake:
500g cream cheese (2 packets)
2 eggs
1/2 cup sugar
Caramel:
190g caramel (1/2 tin)
1/4 cup cream
1tbs golden syrup
If you can’t find the tinned caramel, you can just used condensed milk and turn it into caramel.

The recipe makes 12 cupcakes with enough for 4 mini cupcakes if you really scrape the bowl.
Preparations
1. Preheat oven to 175 deg C
2. Line 12 cupcake tin with papers. I used alfoil ones with the paper inside after a couple of suggestions on other blogs for best results. My mini sized ones were just paper though and they came away fine.

Biscuit base
3. Process the biscuits in a food processor
4. Melt 75g of butter
5. Put biscuits into a bowl and add the melted butter. Stir through
6. line the bottom of each cupcake paper with the biscuit mixture. Press it down so it is nice and compact.

Cream cheese filling
7. Beat the cream cheese and sugar
Note: Sugar cuts through the cream cheese to create air in the cream cheese. Same concept as creaming butter.
8. Add eggs one at a time
9. Fill the cupcakes 2/3rds of the way. You want to leave room for the caramel.

10. Put them in the oven and bake for 20min
A lot of recipes called for 15 but mine didn’t seem ready at 15.
They do rise (I was worried when they came out, however they do fall back and still stay light)

Caramel topping
11. wisk caramel, cream and goldern syrup
12. Sprinkle gelatin into the hot water, mix (and heat if necessary) till gelatin is dissolved.
If you were making it vegetarian too you could probably leave the gelatin out. The caramel wouldn’t set as a jelly on top but the taste would be the same.
14. wisk gelatin into mixture
15. Pour caramel into each cupcake filling the cases all the way to the edges

16. Refrigerate.

Enjoy!

I will be topping the 1/2 of the large ones with chocolate swirls and 1/2 with whipped cream and drizzled caramel.