Saturday, 5 March 2016

Caramel Mini Loaves with Caramel Fudge Frosting

I'm pretty sure morning tea wasn't invented so we could delight in the munching of carrot sticks. I'm almost certain that afternoon tea wasn't created so we could boost our daily intake of fibre in the form of celery ribs. Surely morning and afternoon coffee breaks were designed around Caramel Mini Loaves with Caramel Fudge Frosting? And if they weren't, then I don't want to play.

NOTE:  This is an update from an earlier post.

Caramel Mini Loaves with Caramel Fudge Frosting
slightly adapted from here
Makes 8

For the Mini Loaves:
60ml maple syrup
160ml buttermilk
120g dark brown sugar (I used dark muscovado sugar)
150g unsalted butter, chopped
75g white chocolate, chopped
150g plain flour, sifted
50g self-raising flour, sifted
1 egg

For the Frosting:
175g dark brown sugar (I used dark muscovado sugar)
100g unsalted butter, chopped
1/4 teaspoon table salt
60ml buttermilk
1 teaspoon vanilla extract
160g icing sugar, sifted

Make the Mini Loaves:
Preheat the oven to 160 degrees C.  Spray a 1 x 8 mini loaf pan with cooking oil spray and line with strips of baking paper. Set aside.

Put the maple syrup, buttermilk, sugar, butter and white chocolate into a medium saucepan and place over low heat.  Stir until the mixture melts.  Remove from heat and leave to cool to room temperature.

Once the mixture has cooled, add the both flours, mix until just combined.  Add the egg and mix until just incorporated.

Divide the batter between the loaf molds and bake for 18 - 20 minutes, or until a skewer inserted into the centre comes out clean.

Divide the mixture between 12 muffin tins lined with paper cases. Bake for 18 minutes or until cooked when tested with a skewer. Leave them in the molds for 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting:
Put the sugar, butter and salt into a saucepan over low heat and stir until the sugar has dissolved.  Turn the heat up to high, add the buttermilk and vanilla and boil for 3 minutes.  Remove from the heat and add the icing sugar, beating to combine and until it becomes smooth.  Immediately pour it over the mini loaves.  All the frosting to set for about 20 minutes before serving.


  1. I would take the tea anytime to eat those cupcakes...god it looks good :)

  2. Still giggling... You are the best Jen!

  3. Gabrielle, I have lots of cups of tea when these are round, strange isn't it? :)

  4. I just blogged about how amazing this icing is!!! This recipe is so wonderful. I can't wait to make them for others now that I've tried them out on myself! ;)

  5. Hey pikelet. Isn't this icing TO. DIE. FOR? I want to fill the bath with it and soak for a couple of hours :) Make it for your friends and they will love you forever! :)

  6. I love those flavors! The icing sounds delicious!

    Best... mae at


  7. What a fabulous idea for morning tea!
    :-) Mandy xo

  8. Just pinned this, for moments when I forego the carrot sticks and hummus for something sticky, sweet and altogether 'recess' worthy (I love that word. I miss school. How did I grow up?!). Gorgeous post update x