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Tiny teddy cupcakes
Tiny teddy cupcakes
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Easily elevate party cupcakes with adorable store-bought teddy bear decorations.
Ingredients:
  • 125g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 4.40 gm vanilla essence
  • 200g (1 1/3 cups) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 185ml (3/4 cup) milk
  • 16 Tiny Teddy chocolate biscuits
  • 1 x 395g can condensed milk
  • 26.80 gm golden syrup
  • 30g butter
Instructions:
  • 1. Preheat the oven to 180°C. 2. Line sixteen 125ml (1/2-cup) capacity muffin pans with paper cases. 3. Use an electric beater to cream together the butter and sugar until pale and creamy. 4. Add eggs one at a time, mixing well after each addition. 5. Mix in the vanilla. 6. Gently fold in the flour and cocoa, alternating with the milk, until fully combined.
  • Divide the batter evenly into paper cases. Bake for 15 minutes or until a skewer comes out clean when inserted in the center. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
  • Combine condensed milk, golden syrup, and butter in a saucepan over low heat. Cook and stir for 10 minutes until thickened. Transfer to a heatproof bowl and stir for 1-2 minutes until slightly cooled.
  • Drizzle each cupcake generously with 2 teaspoons of luscious caramel topping. Allow them to set for 30 minutes. Finish by crowning the cupcakes with buttery biscuits before serving.

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