Marmite Caramel Cupcakes

Love it or hate it, you just can’t escape it. It’s everywhere at the moment, especially today. The day when everyone decides to try and pour scorn on some and adoration on others. I am of course, talking about the day I made Marmite Caramel Cupcakes. It made a line down the middle of the room. Lovers, or haters. And hey, I actually managed to convert some of the haters (in this case at least). The trick to get Marmite into something sweet is to work out what flavours you can take advantage of. It’s such a salty flavour that it works perfectly to add to a caramel. Salted Caramel has seen a huge boom over the last year or so. You can get pretty much anything with salted caramel in or on it. I’m not complaining, I love the stuff. (Oh yeah, it’s Valentine’s day too. So like, hearts and stuff. Pass the gin, pizza and Digimon marathon). I originally found this idea across at Ms Marmite Lover.



So let’s get this in to gear. You will need to do this in several stages. Starting with the Caramel, then the frosting before moving on to the cakes and then filling/decorating them.


Marmite Caramel Cupcakes
Prep time
Cook time
Total time
Serves: 12
  • For the caramel:
  • 125ml Cold Water
  • 330g Caster Sugar
  • 250ml Double Cream
  • Marmite to taste
  • For the Frosting:
  • 250g icing sugar
  • 62g cream cheese
  • 32g unsalted butter
  • For the cupcakes:
  • 130g unsalted butter
  • 130g caster sugar
  • 1 teaspoon vanilla extract
  • 130g beaten egg
  • 195g plain flour
  • 1½ tsp baking powder
  • 60ml milk
  1. For the Caramel:
  2. Mix together the water and sugar in a medium sized saucepan until it has dissolved.
  3. Put over heat and bring to the boil without stirring.
  4. Use a wet brush to keep the sides clear of crystals. Once it has started boiling swirl it around occasionally to make the colouring even.
  5. Leave until it is browned to your preferred colour. The darker it is the more bitter. Remember that you will be getting extra colour from the marmite.
  6. Set aside to cool slightly and carefully whisk in the double cream. Leave it to cool a little more and mix in the marmite while it’s still warm enough to melt but not hot enough to burn your lips.
  7. Set a small bowl of the caramel aside and add more marmite to it. This will go in the center of the cakes. The rest will be used for the frosting later.
  8. For the Frosting:
  9. Cream together the cream cheese and ⅓ of the icing sugar until smooth.
  10. Melt the butter until it’s bubbling.
  11. Mix in the rest of the sugar and while it’s mixing add in the bubbling butter.
  12. Fold through the caramel gradually. Don’t add too much or it will collapse. My frosting was still very gooey and not stiff. Set it to one side, covered tightly so it doesn’t crust over.
  13. For the cupcakes:
  14. Preheat the oven to 160°C (140°C fan assisted) and line a tray with cases.
  15. Cream together the butter and sugar on high for several minutes until light and fluffy.
  16. Add the beaten eggs, slowly. Beating well after each addition to prevent curdling.
  17. Sift together the flour and baking powder.
  18. Mix the flour into the wet mixture until properly incorporated.
  19. Add in the milk (at room temperature) and the vanilla.
  20. Slow the speed of your mixer down so as not to beat the air out. Scrape down the sides occasionally.
  21. Divide the mixture out evenly among the 12 cases.
  22. Place in the middle of the oven and bake for 15-20 minutes. Until a tooth pick inserted in the center comes out clean.
  23. Remove from the oven and allow to cool slightly before transferring to a wire rack.
  24. Decoration:
  25. Using a small sharp knife, cut a small well into the top/middle of each cake. Keeping the “cap” set aside.
  26. Fill this hole with some of the stronger caramel you set aside earlier and then place the cap back on top.
  27. Using a palette knife cover the cakes with the caramel frosting. Decorate however you please after.