Little Caramel Cakes

Cake
380g can top n fill caramel (reserve 1/4 cup for the icing)
125g butter
2 eggs
1 cup milk
2 cup self-raising flour (I used the “has no….” Aldi brand which is gluten free)
1/2 cup icing sugar
3/4 cup of oats

Melt butter and top n fill in a pan until melted and smooth
Set aside and leave to cool for a bit (I made icing and prepped oven etc in this time)
Mix eggs and milk into caramel mixture and combine
Add remaining dry ingredients
Divide mixture between a mini 24 hole muffin tins and bake for around 12-15 minutes until golden. Set aside to cool before icing.

Icing
1/4 cup top n fill caramel
1 1/2 cup icing sugar
25g butter

Melt butter and caramel in a pan until smooth then add icing sugar and mix until combined. Ice cooled cakes and enjoy.

Cake
380g can top n fill caramel (reserve 1/4 cup – 85g for the icing)
125g butter
2 eggs
270g milk
270g self-raising flour (I used the “has no….” Aldi brand which is gluten free)
100g sugar
90g of oats

Place butter and top n fill into Thermomix bowl and melt for 3 minutes 80 deg speed 1. Allow to cool below 37 deg.
Add eggs and milk into caramel mixture and mix for 10 seconds on speed 3 to combine.
Add remaining dry ingredients and mix for a further 10 seconds on speed 3. Scrape down sides and give another 2 seconds on speed 3 if necessary.
Divide mixture between 24 mini hole muffin tins and bake for around 12-15 minutes until golden. Set aside to cool before icing.

Icing
300g white sugar
1/4 cup top n fill caramel
25g butter

Place sugar into a clean and dry Thermomix bowl. Mill for 1 minute on speed 10. Place bowl into the fridge to cool down after milling for 10 minutes.
Add caramel and butter into bowl and mix on for 40 seconds on speed 3 to combine or until smooth. Ice cooled cakes and enjoy.