Monday 18 March 2013

Toffee Cupcakes Recipe

A classic twist on the traditional cupcake, where a sponge cupcake base is served topped with a coffee icing (Frosting) garnished with toffee sauce.

A combination of a cake and a dessert this is very indulgent and goes particularly well with coffee either at tea time or even at the end of a meal.

Toffee Cupcakes

Serves: 12

This is a classic recipe for toffee cupcakes made with toffee and toffee sauce (for how to make toffee sauce see the recipe for Welsh Sticky Toffee Pudding)
Toffee cupcakes. Classic cupcakes decorated with a piped swirl of toffe frosting and drizzled with toffee sauce.


300g (2/3 lb) self-raising flour
1 1/2 tsp baking powder
130g dark brown sugar
250ml semi-skimmed milk
60ml vegetable oil
1 egg, beaten
150g toffee pieces, chopped
100g unsalted butter, softened
200g icing sugar, sifted
4 tbsp toffee sauce (and extra for drizzling)


In a large bowl, mix together the flour, baking powder and sugar. In a separate bowl, beat together the milk, oil and eggs.

Form a well in the centre of the flour mix then fold in the milk mixture before gently stirring in the toffee pieces.

Line the wells of a 12-hole muffing tin with paper cases then divide the batter between these. Transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and bake for between 20 and 25 minutes, or until nicely risen and firm to the touch. Allow to cool in the tray for 5 minutes then transfer to a wire rack to cool completely.

In the meantime, beat together the butter and icing sugar in a bowl until smooth. Stir in the toffee sauce then spoon the mixture into a piping bag fitted with a wide star-shaped nozzle. Pile swirls onto the tops of the cooled muffins then drizzle over a little extra toffee sauce.

Serve immediately.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.

Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.

Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

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