Kids' Bake-it-yourself Cinder Toffee Muffins
- ⅔ cup self-rising flour (sifted)
- ¼ cup unsweetened cocoa powder
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
How healthy are the main ingredients?egg
Children's difficulty rating: challenging Top tip: Replace the honeycomb with a Crunchy bar for a chocolaty honeycomb topping.
Ask an adult to preheat the oven to 190°C (170 fan) | 375°F | gas 5.
Put the cake ingredients in a bowl and beat together with a wooden spoon while you count to 50 for a really fluffy batter.
Fill 12 paper cases in a cupcake tray with the mixture then ask an adult to put the tray in the oven. After 15 minutes, they need to test the cakes with a skewer - if it comes out clean the cakes are done. Leave to cool completely.
Whisk the cream with the caramel syrup until it holds its shape, then spoon it into a piping bag and pipe a swirl onto each cake.
Crush the honeycomb in a bag with a rolling pin, then sprinkle it on top.