Toffee cupcakes 🍬. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached. Top with remaining toffee bits before serving. Place the cake flour, all-purpose flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.
Ingredients of Toffee cupcakes 🍬
- Prepare 125 grams of butter.
- Prepare 1 cup of sugar.
- It’s 4 of eggs.
- You need 1 cup of flour.
- Prepare 1 of toffees.
- It’s 1 of toffee sauce.
- You need 1 of icing sugar and butter, buttercream.
Pour the toffee bits into a bowl and lightly press the edges of the ganache into the toffee bits, pressing very gently to adhere the toffee to the ganache. Think of sticky toffee pudding in the form of a cupcake – divine and very spoiling! Muscovado is a natural sugar and gives a wonderful caramel taste. I used light here but you could use dark muscovado, if you liked, for an even stronger toffee flavour.
Toffee cupcakes 🍬 step by step
- Bake on 150 for 15 mins..
- Make buttercream.
- When cakes are cool. Remove middles and fill with toffee sauce, pipe with buttercream and decorate with lashings of toffee sauce and a toffee.
See more ideas about Sweet recipes, How sweet eats, Delicious desserts. These homemade Toffee Caramel Cupcakes are topped with the most amazing bourbon caramel buttercream and I don't think I ever need to make another buttercream in my entire life. These cupcakes themselves are a variation of my moist vanilla cupcakes. I swapped our some of the granulated sugar with brown sugar. I also added a half cup of salted caramel sauce and plenty of toffee for everyone.