Ingredients
- 2 eggs
- 1 cup sugar
- 1 glass of milk
- Half a glass of oil
- 2 cups flour
- 1 packet of baking powder
- 200 ml cream
- 2 tablespoons caramel sauce
- 100 g labneh
Instructions
- Preheat the oven to 180°C (350°F).
- Beat the eggs and sugar together until light and fluffy.
- Add the milk and oil, stirring well to combine.
- Sift in the flour and baking powder, folding gently until smooth.
- Pour the batter into cupcake molds, filling each about two-thirds full.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- Whip the cream until soft peaks form.
- Fold in the labneh and caramel sauce, mixing until smooth and creamy.
- Pipe or spoon the caramel cream over the cooled cupcakes.
- Drizzle extra caramel sauce on top for garnish.
Notes
- Add a pinch of sea salt to the caramel for a salted caramel version.
- Mix chocolate chips into the batter for added texture and flavor.
- Substitute labneh with mascarpone or cream cheese for different flavor profiles.
- Add cinnamon to the batter for a warm, spiced variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg
