Millionaires Shortbread Cupcakes

Simple but effective, these cupcakes are filled with sweet caramel and kind of an upside down version of a lot of peoples favourite... Millionaires Shortbread! 


For the cupcakes: 
  • 150g unsalted butter, softened 
  • 150g light brown sugar 
  • 3 eggs
  • 150g self-raising flour
  • 1tsp vanilla extract 
  • 1 can of Caramel ( I used Nestle)
For the decoration: 
  • 125g unsalted butter, softened
  • 400g icing sugar, sifted
  • 3-4tbsp milk
  • 45g cocoa powder
  • 12 shortbread fingers 
  • 12-hole cupcake tin
  • Star shaped piping nozzle
  1. Preheat your oven to 180C (160C fan, gas mark 4) and line a 12-hole baking tin with cupcake cases.
  2. Beat together the butter and sugar until a creamy and smooth consistency is achieved. 
  3. Add in all of the other cupcake ingredients APART from the caramel and beat with an electric or manual whisk until well combined. 
  4. Spoon the mixture into the cupcake cases evenly until you have none left in the mixing bowl. Pop in the oven and bake for 17-20 minutes until a skewer inserted comes out clean. Leave to cool for 15 minutes.
  5. Once cooled, cut a whole out of the middle of each cupcake (a bit like when you make butterfly cupcakes) and fill with the caramel. Replace the bit you cut out ready for icing. 
  6. Make the buttercream icing by sieving the icing sugar on top of the softened butter and beating with a whisk until smooth. Add in the milk and the cocoa and mix again. If it's too runny, add more icing sugar, if it's too dry, add more milk. 
  7. Put the buttercream into a piping back with the star shaped nozzle and pipe in a circular motion; a decent amount of the icing! 
  8. Stick a shortbread finger into the icing and sprinkle a little bit of crummage on top too. 
  9. Make a cuppa, kick your legs up and enjoy this little moment of joy (with or without your choice of custard).
Find me on Youtube:


Popular Posts