Maureen: These are outrageously good.
Maureen: My obsession with all things caramel really started when we went to Normandy for Easter. I loved how there were different pots of caramel nearly everywhere we went. Yum.
Tim: We managed to bring a fair few of those pots back with us.
Maureen: I know. I’m hoarding them because they’re so good. Since I never had made this recipe before, I didn’t want to use one of the special Normandy caramel pots for it, so I used just bog-standard tinned caramel for it instead.
Tim: It’s not bad caramel, but it’s not as good as the French stuff.
Maureen: Yes, you’re right. But now that I know this recipe works and is good, I’ll use the good French stuff next time.
Tim: You might want to stick with the regular caramel that we can source here, if you’re going to bake it into the cupcakes and save the good stuff when we’re just spreading it on to bread.
Maureen: I have to say this recipe was a bit of a faff, given that you have to make the cupcakes, core the cupcakes, add caramel inside, make the frosting and then apply the frosting. But the results are worth it. These are delicious.
Andrew (13): I like how when you bite into them, you get a mouthful of caramel. It’s like a caramel surprise.
Maureen: Yes, I like that too. This is not your typical cupcake.