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Gluten free Caramel cupcakes

Last Friday it was my Niece's 5th Birthday which I made a "Frozen" themed birthday cake for, coming soon...
Then on Sunday my Nephew had a little party to celebrate his second birthday which was on Monday, his cake was being taken care of by his Nana and Mama but my little sister asked if I could bring something sweet.
I had been wanting to use my red and white stripe baking cups from Wholeport for a while, so I decided to make indulgent mouth-watering rich and moist caramel mud cake cupcakes topped with caramel whipped cream, decorated with sweet popcorn so they looked like little pots of popcorn.

Gluten Free

12 Cupcakes


Caramel mud cake

  1. Preheat oven to 160-180 deg C (325-350 deg F).

  2. Line muffin tray with paper cases or baking tray with baking cups

  3. In a small saucepan melt the butter, chocolate, sugar, syrup and milk over a low heat, stirring until smooth.

  4. Remove from heat and pour mixture into whisking bowl. Whisk for five minutes to allow mixture to cool.

  5. Whisk sifted flour and ground almonds into the mixture, then egg.

  6. Divide the the batter between the cases

  7. Bake for about 30-40 mins until cakes bounce back when lightly pressed

  8. Place on wire rack to cool

Caramel whipped cream frosting

  1. Lightly whip the double cream

  2. Add the caramel to the whipped cream 1 tablespoon at a time and whip till you have an even colour and the whipped caramel stands in soft peaks.

To decorate

  1. Fill piping bag fitted with a small star nozzle with the caramel frosting and pipe in small peaks on top of cakes.

  2. Push popcorn into the frosting till the frosting is no longer visible.


Caramel mud cake

  • 125g butter (unsalted)

  • 100g white chocolate

  • 150g brown sugar

  • 90g golden syrup

  • 160ml milk

  • 150g gluten free self raising flour

  • 50g almonds (ground)

  • 1 large egg

Caramel whipped cream frosting

  • 150g double cream

  • 5 tbsp Carnation caramel

To Decorate

See more...

Gluten free caramel mudcake


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