TOFFEE DELIGHT

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (180 g) (6.3oz) brown sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1.75 ounces (50 g) toffee

6.5 ounces (200 g) soy milk

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE DECORATION

3 ounces (80 g) toffee (for cream cheese)

3 cups (720 g) (25oz) creamy cheese

Toffee

Diamond shortbread

NUTRITIONAL VALUES

Calories: 148kcal
Fat: 7.3g (1.4g S.Fat)
Carbs: 19.6g
Protein: 5.5g
Sugar: 9g
Sodium: 82mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Combine the soy milk, toffee, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Decorate each cupcake with 3 ounces (80 g) of toffee mixed with creamy cheese. Break a few pieces of diamond shortbread with your fingers and sprinkle them over each cupcake.

Finish by sprinkling some toffee on top.