Sticky Toffee Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
12
- For Cupcakes
- 2 cups all-purpose flour
- ½ cup brown sugar
- 2 tsps Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- 3 ½ Tbsps sunflower oil
- 1 tsp pure vanilla extract
- For Caramel Sauce
- 1 ¼ cups caster sugar
- 4 Tbsps water
- ⅔ cup heavy cream
- ¼ cup butter
- To Decorate
- 12 Golden raisins (optional)
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Skillet, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spatula, 1 Lid
Preparation steps
1.
For Cupcakes:
2.
Preheat oven to 400°F. Place paper liners in a 12 hole standard muffin tin.
3.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
4.
In a separate bowl, whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients until combined.
5.
Spoon cupcake batter into the paper liners and bake for about 18 to 20 minutes. or until a wooden toothpick insert in the center comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For Toffee Cream Frosting:
7.
In a heavy pan over medium heat, combine the sugar, water, and salt. stirring once or twice until the sugar is dissolved. Continue cooking, but do not stir, until the sugar turns golden amber. Remove from the heat.
8.
Slowly pour the cream into the pan. Heat gently, stirring until combined. Pour the toffee cream into a mixing bowl and leave to cool. Chill for about 40 minutes until cold, stirring occasionally.
9.
For Caramel Sauce:
10.
Put sugar into a heavy-based skillet and stir in the water. Heat gently, tilting the pan back and forth, (do not stir or the sugar will crystallize) until the sugar has dissolved.
11.
Increase the heat and let bubble for 4-5 minutes until golden brown. Remove from the heat, and carefully stir in the cream and butter. Pour into a jar or bowl and leave to cool.
12.
To Decorate:
13.
Whisk the chilled toffee cream until soft peaks form. Spoon into a piping bag and pipe on top of the cooled cupcakes. Drizzle with caramel sauce and top with a raisin, if desired.
