1 hr 30 min.
- For the cupcakes
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar
- 2 tsps Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup sunflower oil
- 1 tsp vanilla extract
- For the buttercream
- ¾ cup unsalted butter
- 1 ⅔ cups powdered sugar
- ½ cup brown sugar
- 3 Tbsps water
- ¼ cup cream (48% fat)
- 1 Tbsp light corn syrup
- For the caramel sauce
- 1 ¼ cups caster sugar
- 4 Tbsps water
- ⅔ cup cream (48% fat)
- ¼ cup butter
- To decorate
- 12 small pieces Toffee
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
Whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients until combined.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until very soft. Gradually sift in the icing sugar and beat until smooth.
Heat the demerara sugar and water in a pan over a medium heat, stirring once, until the sugar has dissolved. Continue cooking, but do not stir, until the sugar turns golden amber. Remove from the heat.
Slowly pour the cream and syrup into the pan -it will spatter. Heat gently, stirring until combined. Simmer gently until thickened, then remove from the heat and cool to lukewarm.
Whisk the warm mixture into the buttercream until smooth.
Spoon into a piping bag with a shell nozzle and pipe on top of the cakes, as in the photo.
For the caramel sauce: put the sugar into a heavy-based frying pan and stir in the water. Heat gently, tilting the pan, (do not stir or the sugar will crystallise) until the sugar has dissolved.
Increase the heat and bubble for 4-5 minutes until golden brown. Remove from the heat, and carefully stir in the cream and butter. Pour into a jug or bowl and leave to cool.
Drizzle the caramel sauce over the cakes and top with a toffee piece.