Caramel toffee cupcakes
A recipe from the Good Food collection.
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- 185 g (6½ oz) unsalted butter, softened
- 170 g (6 oz/¾ cup) caster (superfine) sugar
- 3 eggs
- 300 g (10½ oz/1 cup) ready-made thick, caramel filling
- 125 g (4½ oz/1 cup) self-raising flour
- 30 g (1 oz/¼ cup) plain (all-purpose) flour
- 2 tablespoons milk
Caramel icing (frosting)
- 185 g (6½ oz/1½ cups) icing (confectioners') sugar, sifted
- 20 g (¾ oz) unsalted butter, softened
- 150 g (5½ oz/½ cup) ready-made thick, caramel filling
- 115 g (4 oz/½ cup) caster (superfine) sugar
- 1 tablespoon lemon juice
1. Preheat the oven to 180°C (350°F/Gas 4). Line 12 standard muffin holes with paper cases.
2. Beat the butter and sugar together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the caramel and beat until combined. Sift the flours together and fold in alternately with the milk. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
3. To make the caramel icing, beat all of the ingredients with electric beaters until smooth. Refrigerate until ready to use.
4. To make the toffee, line a tray with non-stick baking paper. Place the sugar and lemon juice in a small heavy-based saucepan over low heat, shaking the pan occasionally, until the sugar melts and becomes a light caramel. Pour the toffee onto the tray and spread out very thinly. Set aside to cool and harden.
5. Spread the caramel icing over the cakes. Peel the paper away from the toffee and break into shards. Decorate each cake with some toffee shards.