The other day, I organised a fundraiser at work to raise money for the Australian Ovarian Cancer Foundation.
February is Ovarian Cancer Awareness month and the colour is teal – coincidentally my favourite colour.
I baked some caramel cupcakes with vanilla buttercream and decorated with teal pretties.
We raised $75 for the cause – not bad for a first effort.
90g softened butter
1 teaspoon vanilla extract
375g caramel – store bought
1 cup self raising flour
Vanilla buttercream frosting (200g vegetable shortening or butter, 500g icing sugar, 40ml water, vanilla essence)
Preheat oven 180°C and line a 12-hole cupcake tin with patty cases.
Beat the butter, vanilla extract, caramel, eggs and flour in a bowl with an electric mixer until well combined. The mixture should become thick and glossy.
Spoon the mixture into the patty cases and cook in the oven for about 15 to 20 minutes.
Take the cupcakes out of the oven and leave to cool on a wire rack.
While the cupcakes are cooling, make the buttercream frosting.
Whip the vegetable shortening or butter, icing sugar, water and vanilla essence until fluffy and well combined.
Spoon the icing into the piping bag and pipe onto the cooled cakes. Then decorate!