Serves: 24, Calories: 324

Ingredients

Cake:

• 350g caster sugar.  1400
• 120ml veg oil, OR, 160g soft butter.  1202
• 3 large eggs.  225
• 100ml sour cream (optional).  187
• 350g plain flour, sifted.  1197
• 3 tsp baking powder
• Pinch of salt
• 50ml Baileys.  164
• 150ml milk (room temp / microwave from cold on defrost for 40 secs).  74

Caramel Sauce:

• 50g light muscovado sugar.  200
• 25g dark muscovado sugar.  100
• 15g butter.  115
• 1 tbsp (15g) golden syrup.  93
• ½ tsp vanilla essence.  8
• 1 pinch of salt
• 70ml double cream/Elmlea.   235

Buttercream Topping: (whisked)

• 190g butter, softened.  1427
• 265g icing sugar, sifted.  1060
• 25ml Baileys.  82

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line 12x9" Pyrex roaster.
3. All ingredients must be warm room temp.
4. Cake: In large mixing bowl; Cream butter and sugar.
5. Add eggs one at a time, whisking well between additions.
6. Whisk in sour cream.
7. Briefly fold in ½ flour, plus baking powder, salt, ½ milk and ½ Baileys.
8. Fold in remaining flour, milk and Baileys until just combined.
9. Pour into dish. Bake for 75 mins. Cover with foil from 35 mins.
10. Caramel: In small saucepan; Place all ingredients except cream.
11. Stir over gentle heat until sugar dissolves.
12. Bring to rolling boil. Stir in cream off heat.
13. Prick hot baked cake all over with skewer.
14. Drizzle ¾ caramel sauce over hot cake.
15. Cool cake completely in dish. Remove.
16. Buttercream: In medium Pyrex bowl; Whisk butter and icing sugar until pale and creamy.
17. Whisk in Baileys until smooth and spreadable.
18. Top cake with buttercream and ¼ cold caramel sauce drizzled over the top.

Calories = 7796

• 7769 / 24 = 324
• 7769 / 20 = 388

Tip: Makes 24 cupcakes. Bake for 16-20 mins.

Tip: Substitute sour cream for Greek yogurt, OR, Mascarpone, OR, leave out entirely. Cake will taste fine but not be as moist after 2 days.