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.
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.