Toffee Cupcakes

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Toffee Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
530
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie530 kcal(25 %)
Protein3.23 g(3 %)
Fat27.57 g(24 %)
Carbohydrates70.27 g(47 %)
Sugar added52.49 g(210 %)
Roughage0 g(0 %)
Vitamin A227.36 mg(28,420 %)
Vitamin D0.64 μg(3 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.62 mg(14 %)
Vitamin B₆0.02 mg(1 %)
Folate33.97 μg(11 %)
Pantothenic acid0.24 mg(4 %)
Biotin0.67 μg(1 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C0.11 mg(0 %)
Potassium66.05 mg(2 %)
Calcium85.38 mg(9 %)
Magnesium7.35 mg(2 %)
Iron0.9 mg(6 %)
Iodine10.87 μg(5 %)
Zinc0.24 mg(3 %)
Saturated fatty acids14.64 g
Cholesterol77.37 mg

Ingredients

for
12
For the cupcakes
1 ½ cups all-purpose flour
½ cup light brown sugar
2 teaspoons Baking powder
1 pinch salt
1 egg (beaten)
cup milk
¼ cup sunflower oil
1 teaspoon vanilla extract
For the buttercream
¾ cup unsalted butter
1 ⅔ cups powdered sugar
½ cup brown sugar
3 tablespoons water
¼ cup cream (48% fat)
1 tablespoon light corn syrup
For the caramel sauce
1 ¼ cups caster sugar
4 tablespoons water
cup cream (48% fat)
¼ cup butter
To decorate
12 small pieces Toffee
How healthy are the main ingredients?
saltegg

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
3.
Whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients until combined.
4.
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.
5.
For the buttercream: beat the butter until very soft. Gradually sift in the icing sugar and beat until smooth.
6.
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.
7.
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.
8.
Whisk the warm mixture into the buttercream until smooth.
9.
Spoon into a piping bag with a shell nozzle and pipe on top of the cakes, as in the photo.
10.
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.
11.
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.
12.
Drizzle the caramel sauce over the cakes and top with a toffee piece.