Strawberry Cream Caramels: Creative Mondays Hello lovelies, and welcome to Creative Mondays hosted by me Claire Clairejustineoxox and Judy from Judyh-jsThoughts.
Creative Mondays are a fun link up where you can link up all your creative post each week.
So what have you all been up to this week? Crafting, cooking, baking, sewing?
Strawberry Cream Caramels: Creative Mondays
Well I have been making yummy Strawberry Cream Caramels cakes. These were absolutely delicious!! So yummy and creamy.
Yesterday was my birthday and I wanted to make a recipe with all my favourite things in Strawberry’s, biscuits, chocolate, caramel and cream so this is what I came up with. So good. I bet you want to try them too?
Strawberry Cream Caramels: What You Need:
For The Base:
150g Cooking Chocolate (I used milk chocolate)
250g Digestive biscuits (Or any kind of oatmeal biscuit)
For The Caramel Filling:
100g Golden caster sugar
397g Can of condensed milk
For The Topping:
12 Strawberry’s (Cut into slices)
300ml Double cream (Whipped)
You Will Also Need:
12 Paper muffin cases
A muffin tray to set them in.
Strawberry Cream Caramels: Creative Mondays:
Biscuit Base Method:
1.) Firstly, place 12 muffin cases into a muffin tray. Place the biscuit into a food processor and turn them to crumbs and set aside.
2.) Melt the chocolate in a heat proof bowl over some simmering water, when melted remove from the pan and mix in biscuit crumbs.
3.) Spoon the chocolate crumbs into the 12 paper cases and push down with the back of a spoon. Leave to cool. When cold place in the fridge to set.
For The Caramel Filling:
1.) Melt the butter and sugar saucepan over a low heat keep stirring until the sugar has all dissolved. Add the condensed milk and bring to boil for about 2 minutes. Keep stirring all the time for a thick caramel. Remove from the heat and stir occasionally until cooled.
2.) Remove the muffin tin from the fridge before the caramel starts to set spoon into the cupcake cases. Leave to cool then place into a fridge to set for a few hours or over night.
When Ready To Serve:
1.) Once set whip the cream and place onto each cupcake. Slice each strawberry and place on the cream. Remove from the paper case to serve. Enjoy!
So what do you think about my Strawberry Cream Caramels Cakes? Do you also fancy making some?
This Blog Hop Has Now Closed.
You Might Also Like:
Firstly, Flippin’ Fantastic Toffee Apple Pancakes – with NEW Bonne Maman Caramels. This Shrove Tuesday, add a delicious new flavour to your stack of American pancakes with Bonne Maman’s new, luxuriously smooth Caramels. Warm Bonne Maman Salted Caramel or Hazelnut Praline Caramel with a splash of apple juice to make a beautiful rich toffee apple sauce.Then spread over pancakes and soft fruits for a truly fantastic stack.
Bonne Maman Salted Caramel is a decadently rich caramel delicately seasoned with Guérande sea salt from France’s northwestern coast. While Hazelnut Praline Caramel is a richer, darker, and more intense caramel with lightly roasted hazelnuts. Toffee Apple Sauce on American Pancakes. Flippin’ Fantastic Toffee Apple Pancakes.
Secondly, Gluten Free Millionaires’ Flapjack: A Classic Twist On The Millionaires Shortbread. This Millionaires’ Flapjack is a delicious twist on the classic Millionaires’ Shortbread. Here the biscuit base has been replaced with oats to create layers of oaty flapjack and gooey caramel all topped off with a layer of dark chocolate. The ultimate mid-morning treat! And oh so yummy!! Gluten Free Millionaires’ Flapjack.
Carrot Cake with Watercress & Cream Cheese Frosting (vegan and gluten free):
Thirdly, Carrot Cake with Watercress & Cream Cheese Frosting (vegan and gluten free). The classic smooth cream cheese filling of carrot cake is given a kick with the addition of watercress. It complements the sweetness of the carrot cake and nutty texture of the nuts. It could be one for the Mad Hatter but don’t tell your mother that! Carrot Cake with Watercress & Cream Cheese Frosting.