Toffee and Dried Fruit Cakes
- For the cupcakes
- 1.333 cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp salt
- ¾ cup superfine caster sugar
- ⅔ cup milk
- 2 eggs
- ⅔ cup butter (melted)
- 1 tsp vanilla extract
- 2 Chocolate-toffee bars (sliced into 10-12 pieces, frozen)
- For the chocolate buttercream
- ½ cup unsalted butter
- 1 ¾ cups powdered sugar
- 0.333 cup cocoa powder
- 1 Tbsp cream (48% fat)
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 10-12 muffin tins.
Sift the flour, baking powder and salt into a mixing bowl and stir in the sugar.
Whisk together the milk, eggs, butter and vanilla and pour into the dry ingredients. Stir until only just combined.
Spoon into the tins to half fill them and place a chocolate bar slice on top of the mixture. Cover completely with more mixture.
Bake for 10-15 minutes until risen and firm to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
For the chocolate buttercream: beat the butter until very soft. Sift in the icing sugar and cocoa and beat well until smooth. Gradually beat in the cream until spreadable.
Spoon into a piping bag and pipe swirls on the cakes. Decorate with freeze-dried strawberries and sugar sprinkles.