Chocolate and Toffee Hidden Centre Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the cupcakes
- ½ cup unsalted butter
- ⅔ cup superfine caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 2 ½ cups self-rising flour (sifted)
- ½ cup milk
- 12 chocolate covered caramels
- For the topping
- ¾ cup unsalted butter
- 3 ¾ cups powdered sugar
- 1 pinch cream of tartar
- 1 tsp vanilla extract
- To decorate
- colored sugar sprinkles
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter, sugar and vanilla in a mixing bowl until light and fluffy.
3.
Beat in the eggs one at a time, mixing well between each one. Add the flour and milk and mix gently until just incorporated. The mixture will be slightly lumpy.
4.
Spoon into the paper cases to half fill them. Place a chocolate caramel in the centre and cover with the remaining mixture.
5.
Bake for about 20 minutes until firm and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: beat the butter in a bowl until very soft. Sift in the icing sugar and cream of tartar and beat well. Beat in the vanilla extract
7.
Spoon into a piping bag and pipe generously on top of the cakes. Sprinkle with sugar strands.
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