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Lawrence D. Smith

Luxury Millionaire's Shortbread Cupcakes

Soft vanilla cupcakes filled with caramel, topped with creamy milk chocolate buttercream, finished with caramel drizzle, and crowned with buttery shortbread biscuits.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 Cupcakes
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge
  • 175 g butter or baking spread softened, unsalted
  • 175 g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 175 g self-raising flour
For the Filling
  • 185 g caramel sauce good-quality shop-bought or homemade
For the Buttercream
  • 200 g unsalted butter softened
  • 400 g icing sugar
  • 100 g milk chocolate melted
  • Dark chocolate can be used instead if preferred
  • 2 tbsp cocoa powder
  • Omit the cocoa powder when using dark chocolate
  • 2 –3 tbsp milk
For Decoration
  • 25 g caramel sauce good-quality shop-bought or homemade
  • 12 shortbread biscuits
  • Gold sprinkles optional
  • Gold edible glitter optional

Equipment

  • 12-hole cupcake tin
  • 12 cupcake cases
  • Electric mixer
  • Mixing bowl
  • Measuring spoons
  • Digital kitchen scales
  • Cupcake corer or small knife
  • Small piping bag for the caramel
  • Piping bag with your chosen buttercream nozzle
  • Spatula or spoon
  • Cooling rack
  • Small skewer

Method
 

  1. Prepare the Oven and Tin: Preheat the oven to 160°C Fan/180°C/350°F/Gas Mark 4. Line a 12-hole cupcake tin with cupcake cases.
  2. Make the Sponge Batter: Place the softened butter and caster sugar in a mixing bowl and beat together, ideally using an electric mixer, until combined.
  3. Add the Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture, then whisk well until incorporated.
  4. Add the Flour: Gently whisk in the self-raising flour, taking care to combine it into the batter without unnecessarily overmixing.
  5. Fill the Cases: Divide the sponge mixture evenly between the 12 cupcake cases.
  6. Bake the Cupcakes: Bake for 20–25 minutes, or until the cupcakes are golden brown and a skewer inserted into the centre comes out clean.
  7. Cool Completely: Remove the baked cupcakes from the tin and leave them to cool completely before filling and decorating.
  8. Create the Caramel Centres: Use a cupcake corer or a knife to make a hole in the centre of each cooled cupcake.
  9. Fill with Caramel: Spoon the caramel sauce into the openings, or transfer it to a small piping bag, snip off the end, and pipe the caramel into each cupcake.
  10. Make the Buttercream: Beat together the softened butter, cocoa powder, milk, and icing sugar. Add the melted chocolate and continue mixing until the buttercream is smooth. Add more milk if required. For the best results, use an electric mixer.
  11. Pipe the Buttercream: Transfer the buttercream to a piping bag fitted with your chosen nozzle. Pipe the buttercream over each cupcake, or spread it on using a spoon.
  12. Add the Caramel Drizzle: Drizzle the remaining caramel sauce over the buttercream. You can spoon it over the cupcakes or place the caramel in a small piping bag, snip off the end, and pipe a drizzle across each one.
  13. Finish the Cupcakes: Press one shortbread biscuit onto the top of each cupcake and finish with gold sprinkles or edible glitter, if using.
  14. Add the Biscuits Close to Serving: Keep in mind that the shortbread biscuits will soften the longer they remain in contact with the moist buttercream, so add them as close to serving as possible.
  15. Store the Cupcakes: Keep the finished cupcakes in an airtight container in a cool place and eat any leftovers within 3 days.

Notes

  • Bring the butter and eggs to room temperature before starting for the best mixing results.
  • Baking spread can be used for the sponge, while unsalted butter is used for the buttercream.
  • Good-quality shop-bought caramel sauce or homemade caramel sauce works for both the filling and decoration.
  • A cupcake corer makes creating the caramel centre easier. If you do not have one, use a small knife, apple corer, or the larger round end of a piping nozzle.
  • Milk chocolate gives the buttercream its intended flavor, but dark chocolate can be used instead. When using dark chocolate, omit the cocoa powder.
  • Weigh the ingredients using digital kitchen scales for the most accurate measurements.
  • Use proper measuring spoons for the teaspoon and tablespoon quantities rather than ordinary eating spoons.
  • The shortbread biscuits gradually soften from contact with the buttercream, so add them as close to serving as possible.
  • Gold sprinkles or edible glitter are optional but provide an attractive finishing touch.
  • Leftover cupcakes should be kept in an airtight container in a cool place and eaten within 3 days.