Cinder toffee cupcakes
Things didn’t go quite as planned with this recipe when we tried it last night! Notice the absence of the cinder toffee on the above cakes?
That’ll be because I managed to burn the first attempt and it tasted awful then not get it hot enough on the second attempt and it turned into something not at all like cinder toffee!
I’m going to buy a sugar thermometer before trying to make it again!
|Do not be deceived, it may look delicious but one taste will turn your face into the kind of grimace people laugh at on YouTube videos!|
I have to say though that the sponge and frosting is absolutely gorgeous 🙂 I have to stay away from them if I want to lose at my weigh in next week!
|The eggs that the recipe calls for were on the way from the shop as this picture was being taken. Super wonderful husband to the rescue once more!|
For the sponge:
70g Unsalted Butter, Softened
170g Plain Flour
250g Caster Sugar
50g Cocoa Powder
1 tbsp Baking Powder
Half a Teaspoon Salt
210ml Whole Milk
2 Large Eggs
For the cinder toffee:
75g Golden Syrup
170g Caster Sugar
1 tsp Bicarbonate of Soda
For the frosting:
450g Icing Sugar
60g Cocoa Powder
160g Unsalted Butter, Softened
60ml Whole Milk
To make the sponge:
- Mix the butter, flour, sugar, cocoa powder, baking powder and salt together using an electric mixer until they form a crumb-like consistency.
- In a jug, mix the milk and eggs then slowly add about half of it to the crumb mixture while using the electric mixer on slow speed.
- Increase the speed and mix until the batter is smooth and thick with no lumps.
- Turn down the speed again and add the rest of the milk and egg mixture.
- Spoon the batter into prepared cupcake cases, filling them two thirds full.
- Bake in a pre-heated oven, 170°C, 325°F, Gas Mark 3 for 25-30 minutes.
- Leave to cool slightly in the tin before turning onto a cooling rack to cool completely.
- Line a baking tray, bottom and sides, with baking parchment.
- In a large, high sided saucepan, mix the golden syrup, caster sugar and water together and bring to the boil.
- Boil until it reaches the hard crack stage. This is when a drop of boiling syrup immersed in cold water cracks. If you have a sugar thermometer it will be about 150°C/302°F.
Do not stir while the mixture is boiling or the caramel will crystallise. Gently swirl the pan occasionally instead.
- When the mixture is at the right temperature, whisk in the bicarbonate of soda. The mixture will froth up vigorously.
Wearing oven gloves, pour the mixture into the prepared tin. Leave to cool and set completely.
- Using an electric mixer, mix the icing sugar, cocoa and butter together until combined. Slowly mix in the milk then increase speed and mix until light and fluffy.