Caramel Mud Cupcakes with White Chocolate

This time I used white flour instead of wholemeal for these caramel cupcakes. I served most of them with warm caramel sauce (3/4 cup brown sugar dissolved over low heat in 1 cup cream, simmered 8 minutes) and vanilla ice cream. This cupcake has melted white chocolate on top instead.

Published in: Uncategorized on January 29, 2008 at 1:19 pm  Comments (1)  
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One CommentLeave a comment

  1. That’s a lovely plate you got there!! 😀

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