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