I was recently introduced to Baking Mad, a website compiled of many amazing (and most importantly, simple) recipes with everything from cupcakes to cocktails and everything in between. It took a lot of deliberating what to try out first – I’m already eyeing up a few on their summer recipes page! – but I finally decided on these bad boys. And by gosh do they taste as amazing as they look.
Plus they’re very easy to make – the perfect sweet treat, especially if I want to impress people!
Toffee Popcorn Cupcakes
For the Cupcake itself:
– 175g Unsalted Butter
– 175g Unrefined Light Muscovado Sugar (I used Billington’s)
– 3 Eggs
– 175g Self-Raising Flour
– 6 tbsp Soda Water
– 100g Fudge Pieces
For the Icing:
– 150g Unsalted Butter
– 300g Icing Sugar
– 1tsp Vanilla Essence
For the Toffee Sauce:
– 50g Unrefined Light Muscovado Sugar (I used Billington’s)
– 50g Unsalted Butter
– And a handful of Toffee Popcorn
1. Pre-heat your oven to 180c/fan 160c/gas mark 4 and then line a tray with 12 cupcake cases – the prettier the better.
2. Cream together the butter and the sugar – it’s easier if you leave the butter to soften a little beforehand (or if you use an electronic mixer, that too).
3. Add in one egg at a time, folding in a small amount of the flour each time until all is in the mixture. Gently mix until fluffy – this is very important, as it keeps the cake as light as possible.
4. Add in your fudge pieces and soda water (I know, I thought that was a weird ingredient too). The mixture will go a little fizzy, but continue mixing.
5. Once you’re happy with your mixture, fill each cupcake case to around 2/3 full if you have enough! But trust me, they rise, a lot so don’t panic if not.
6. Pop them in the oven and allow them to bake for 20 minutes until golden brown (and smelling rather yummy)!
7. To make the toffee sauce add the sugar and butter into a pan until melted, to ensure it didn’t burn I chose to do this on a low heat. It will turn into a caramel colour.
8. Mix together the butter and sugar until creamy to make the butter icing. We actually had to add a little extra icing sugar and butter until we were happy with the mixture, but that’s all down to personal preference. I also poured in a tiny amount of toffee sauce into the icing and a teaspoon of vanilla essence to make it extra sweet, mmm.
9. To decorate, I piped the butter icing onto each cupcake as neatly as possible. I then drizzled on a little toffee sauce, popped a few pieces of toffee popcorn pieces on top while the toffee set, and then drizzled some extra sauce to finish it off.
And you’re done – hooray!
They took me around 30 minutes to make and they look rather impressive if I do say so myself.
What do you think of these?
I’d love to see if you attempt to make some – tweet me your pictures and include the hashtag #TimeToBake!