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.
    Previous
    Previous

    TIRAMISU CUPCAKES

    Next
    Next

    VANILLA AND WHITE CHOCOLATE CUPCAKES