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White Chocolate Speculoos Cupcakes | Aprox. 16 Cakes

White Chocolate Speculoos Cupcakes | Aprox. 16 Cakes

White Chocolate Speculoos Cupcakes | Aprox. 16 Cakes

with Salted Caramel Sauce and Cake Mix

Get 50% off 1st box + free dessert for life!

Whether you enjoy these White Chocolate Speculoos Cupcakes outside in the sun or gathered around the table at home, these tasty cakes make for perfect summer dining.

Tags:

Egg(s) not included

Allergens:

Gluten

•Milk

•Soja

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour

Active 40 minutes

DifficultyEasy

Ingredients

serving amount

1 pack(s)

Velvety Vanilla Cake Mix

(Contains: Gluten May contain traces of: Soja, Uova, Latte)

150 grams

Creme Fraiche

(Contains: Milk)

180 grams

White Chocolate Chips

(Contains: Soja, Milk)

80 grams

Salted Caramel Sauce

(Contains: Milk)

200 grams

Cream Cheese

(Contains: Milk)

125 grams

Speculoos Biscuit Crumb

(Contains: Gluten, Soja May contain traces of: Latte)

Not included in your delivery

3 unit(s)

Egg

180 milliliter(s)

Water

6 tbsp

Vegetable Oil

1 tbsp

Milk

Nutritional information

Energy (kJ)11446 kJ

Energy (kcal)2736 kcal

Fat157 g

of which saturates71.5 g

Carbohydrate290.2 g

of which sugars196.1 g

Protein41.9 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Mixing Bowl

•Muffin tin

•Bowl

•Small sauce pan

Instructions

Get Mixing

1

a) Preheat your oven to 180°C/160°C fan/gas mark 4. Pop 16 cupcake cases into your cupcake trays.

b) In a large bowl, combine the Betty Crocker's cake mix with the eggs, water and vegetable oil (see pantry for both amounts).

c) Gently stir until fully combined, 2-3 mins.

Ready, Steady, Bake

2

a) Divide the cake mixture between your cupcake cases.

b) Once the oven is hot, bake the middle shelf until the cupcakes are risen and golden, 18-22 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay.

c) Allow the cupcakes to cool completely before decorating.

Begin the Frosting

3

a) While the cupcakes bake, add the creme fraiche, white chocolate chips and half the salted caramel sauce to a small saucepan.

b) Stir on medium heat until the chocolate is completely melted, 2-3 mins.

c) Transfer the white chocolate mixture to a medium bowl, then cover and refrigerate until firm, 45-60 mins.

Chill Out

4

a) Set aside 3 tbsp of speculoos biscuit crumb in a small bowl.

b) In a medium bowl, combine the cream cheese, remaining speculoos crumb and the milk (see pantry for amount).

c) Stir to combine, then cover and refrigerate until you are ready to decorate.

Get Decorating

5

a) Once the cupcakes and frostings have cooled completely, gently combine the creme cheese and white chocolate mixtures.

b) Divide the frosting between the cupcakes and gently spread across the top, using the back of a spoon to create a swirl on top.

Sprinkle and Serve

6

a) Decorate the frosted cupcakes with a drizzle of the remaining salted caramel sauce and a sprinkle of the reserved speculoos crumb to finish.

Enjoy!

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