Salted Caramel Cupcakes with a Toffee Centre

Salted Caramel Cupcakes with a Toffee Centre

By September 5, 2015

Salted Caramel Cupcakes with a Toffee Centre

Salted caramel cupcakes with a surprise toffee centre!

  • Prep Time : 20 minutes
  • Cook Time : 15 minutes
  • Yield : 12

Instructions

Salted Caramel Cupcakes with a Toffee Centre

1. Pre-heat the oven to 170 C, 325 F, Gas mark 3.

2. Line a cupcake tray with cupcake cases.

3. Cream together the margarine and caster sugar and 1 oz of the Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar (or any flavour of your choice) in a mixing bowl until creamy.

4. Add the eggs, mix then add the flour until all combined.

5. Divide the mixture between the cupcake cases. I use a ice cream scoop to divide evenly.

6.  Bake in the oven for 12-15 minutes or until golden and a skewer comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire cooling rack.

7. Using a cake plunger or teaspoon, scoop out the a small hole in the centre of your cupcakes and fill with the toffee sause.

8. To make the buttercream, mix the Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar and butter together in a clean bowl with a teaspoon of milk. Use a wet tea towel to cover the bowl to avoid a cloud of icing sugar.

8. Add the buttercream to a piping bag with the nozzle already inserted and pipe as desired. Cover with sprinkles and toffee sauce to decorate.

Note: We use a premium self-raising flour. Therefore no need for baking powder. If you wish to add baking powder you can add 1/2 teaspoon.

Credits:Laura at Sugar and Crumbs

Salted Caramel Cupcakes with a Toffee Centre

Salted Caramel Cupcakes with a toffee Centre.

Salted Caramel Cupcakes with a Toffee Centre

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