Caramel fairy cakes

Chocolate salted caramel fairy cakes

These sweet-treats are super-simple to make using our new, ready-to-use chilled cake mix – just scoop, bake fill and decorate!

, 01 May 2020

Be the first to rate this recipe

Chocolate salted caramel fairy cakes
  • Cook: 25 Mins
    plus cooling

  • Serves: 15

  • Price: 32p per serving

Nutritional Info
Each 66g serving contains
  • Energy

    1127KJ

    269KCAL

    13%
  • Fat

    11.4g

    med

    16%
  • Saturates

    5.4g

    high

    27%
  • Sugars

    27.1g

    high

    30%
  • Salt

    0.29g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1707kJ/408kcal.
Ingredients
  • 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
Method
  • 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.