Bite Size Caramel Cakes

Prep Time: 15 minutes | Cook Time: 15 minutes | Makes: 24 servings


Caramel Cakes:

  • 1/2 cup (125 mL) unsalted butter, softened
  • 1 cup (250 (mL) granulated sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (1 mL) salt
  • 3/4 cup (175 mL) milk
  • 12 Ganong Delecto Canadian Classics Milk Caramels, halved (about 1 pkg/182 g)

Vanilla Butter Icing:

  • 1/2 cup (125 mL) unsalted butter, softened
  • Pinch salt
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) icing sugar
  • 2 tbsp (30 mL) milk or cream
  • 12 Ganong Delecto Canadian Classics Milk Caramels, halved (about 1 bag/182 g)
  • 1/4 tsp (1 mL) sea salt or Fleur de Sel (optional)


Caramel Cakes: Preheat oven to 350°F (180°C). Line 24 mini muffin cups with paper or foil liners.

Beat butter with sugar until fluffy. Beat in eggs, one at a time, mixing well after each addition; beat in vanilla. Whisk together flour, baking powder and salt. Beat into butter mixture alternately with milk, making three additions of flour mixture and two of milk, just until combined.

Spoon half of the batter into greased muffin cups; place 1/2 caramel into centre of each one. Top with remaining batter. Bake for 15 to 20 minutes or until tester inserted into centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.

Vanilla Butter Icing: Beat together butter, salt and vanilla. Add icing sugar alternately with milk; beat until smooth and fluffy.

Pipe or spread icing over cooled cupcakes. Top each cupcake with half a caramel. Sprinkle with sea salt (if using).