Caramel Sponge Cakes

Preparation

1. Heat the butter with the apple juice and a caramel, without allowing it to boil, until the caramel has completely dissolved.
2. Crush the other caamels with a mortar and pestle.
3. Whisk the cake mix to remove any lumps. Add the butter/apple juice mix and combine to form a smooth batter. Stir in the caramel pieces then transfer a spoonful into a mini-muffin cake tin.
4. Bake for 20 min at 180°C (gas mark 6).

Tip: Serve with Dalia flavoured with cinnamon