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)

Ingredients:

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)

Method

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.

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