Mary Berry: Toffee Cupcakes PICTURE: Supplied

Toffee Cupcakes (Makes 12 Cupcakes)

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.

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.


FOR THE TOFFEE SAUCE

50g butter

75g light muscovado sugar

150ml double cream

½ 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

½ tsp vanilla extract

FOR THE ICING

150g butter, softened

225g icing sugar, sifted


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 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 free standing 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.


Recipes provided by BBC Lifestyle in South Africa. The show airs from Tuesday, July 4 2017 at 9pm.