Spice Decorated Muffins
- For the cupcakes
- ⅔ cup butter
- ¾ cup light brown sugar
- 3 eggs (beaten)
- 1 teaspoon vanilla extract
- 1 ¼ cups self-rising flour (sifted)
- 1 tablespoon milk
- For the topping
- 1 cup unsalted butter
- ¼ cup light brown sugar
- 2 tablespoons milk
- 2 cups powdered sugar
- vanilla extract
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until blended.
Sift in the flour and gently stir into the mixture with the milk, until combined.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
For the topping: heat 55g|1/4 cup of the butter and the brown sugar in a pan over a low heat until melted. Add 2 tablespoons of the milk and stir to form a thick toffee sauce. Set aside to cool.
Beat the remaining butter until soft and creamy. Sift in the icing sugar, beating well. Add the toffee sauce and beat until thoroughly incorporated and light and creamy. Add little more milk if the mixture seems too thick.
Spoon into a piping bag and pipe onto the cupcakes. Sprinkle with sugar crystals and decorate with the whole spices.