Chocolate salted caramel fairy cakes
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- 500g pack Asda Scoop & Bake Chocolate Flavoured Cake Mix
- 150g Bonne Maman Salted Caramel (or other thick caramel sauce)
- 400g pack Asda Chocolate Flavour Frosting
- YOU WILL ALSO NEED
- 15 fairy cake cases
- Piping bag fitted with a star nozzle
Preheat the oven to 180C/160C Fan/Gas 4. Line 15 muffin tin holes with the fairy cake cases.
Use a tablespoon to divide the cake mix evenly between the cases, then bake for 12-16 minutes, until springy to the touch. Allow to cool completely in the tins.
Use an apple corer or sharp knife to create a small, round hole in the top of each cake, cutting down as far as the centre. Reserve the bits of cake you remove.
Fill each hole with 1tsp of the caramel sauce, then use the reserved pieces of cake to top the caramel, like a lid.
Fill the piping bag with the frosting, then pipe a swirl on top of each fairy cake.
Stir the remaining caramel sauce to loosen, then drizzle a little over the frosting on each cake to serve.