Toffee Cupcakes

These sticky and sweet toffee cupcakes from Mary Berry's cookbook, Mary Berry Everyday, are perfect for afternoon tea and elevenses. Plus they can be made in advance.

Introduction

Think of sticky toffee pudding in the form of a cupcake – divine and very spoiling! Muscovado is a natural sugar and gives a wonderful caramel taste. I used light here but you could use dark muscovado, if you liked, for an even stronger toffee flavour.

Makes 12 cupcakes
Easy

Ingredients

For the toffee sauce:
50g butter
75g light muscovado sugar
150ml double cream
1/2 tsp vanilla extract
For the sponges:
100g baking spread
150g self-raising flour
150g light muscovado sugar
3 tbsp milk
2 eggs
1 tbsp black treacle (see tip)
1/2 tsp vanilla extract
For the icing:
150g butter, softened
225g icing sugar, sifted

Essential kit

You will need a 12-hole muffin tin and a piping bag fitted with a plain or star nozzle.

Instructions

You will need a 12-hole muffin tin and a piping bag fitted with a plain or
star nozzle. Preheat the oven to 180°C/160°C fan/Gas 4 and line the tin with
paper cases.

First make the toffee sauce. Measure all the ingredients into a saucepan
and stir over a medium heat. Once the butter has melted and combined
with the sugar and cream, bring to the boil and allow to bubble for about
3 minutes to thicken. Set aside to cool down completely.

To make the sponge for the cupcakes, measure all the ingredients into a
large bowl and whisk with an electric hand whisk until blended and smooth.
Spoon the mixture into the paper cases, dividing it evenly between them.

Bake in the oven for about 20 minutes or until well risen, golden and
springy to the touch. Remove from the oven and leave to cool in the tin for
a few minutes before transferring to a wire rack to cool down fully.

To make the icing, measure the butter and icing sugar into a bowl and
whisk with an electric hand whisk until light and fluffy, or use a freestanding
food mixer. Add three-quarters of the toffee sauce to the icing
and whisk to combine. Keep the speed low or the sugar will fly everywhere!

Spoon into a piping bag and pipe swirls on top of each cupcake using
either a plain or star nozzle. Use a teaspoon to drizzle the remaining sauce
over the top.

Prepare ahead: The cupcakes can be made 1–2 days in advance and stored in an
airtight container in a cool place. The icing can be made up to 8 hours ahead. Cover the surface to stop it drying out.

Freeze: The sponges freeze well without the icing.

Mary's Everyday Tip: To measure black treacle accurately, spray or coat the spoon with a little oil before scooping up the treacle from the tin. The treacle will then slip off easily when you add it to the bowl.

Cook time: 25 minutes, plus cooling

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