Toffee Filled Chocolate Muffins
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ⅔ cup soft Toffee (chopped)
- To decorate
- 1 ¾ cups caramel Sugar paste
- 1 ½ cups brown Sugar paste
- Corn starch
- powdered sugar
- 3 Tbsps Apricot Jam (warmed)
- 12 pink Sugar flower (decorative)
- Sugar pearls
- edible, silver Bauble
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy.
5.
Spoon into the paper cases to half fill them. Add a few pieces of toffee and cover with the remaining mixture.
6.
Bake for 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
7.
Roll out the caramel sugarpaste on a surface dusted with cornflour and icing sugar. Cut out small rounds the same diameter as the cakes.
8.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
9.
Roll out the brown sugarpaste and cut out 12 strips and small flowers with a flower cutter.
10.
Brush lightly with water and arrange on the cake as in the photo. Press the sugar pearls and silver balls into the centre of the flowers.
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