Lyle’s Cinder Toffee Cupcakes

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Prep

30 mins

Bake

20-25 mins

Serves

Difficulty

Medium

About

These rich, dark cinder toffee cupcakes are packed full of flavour and perfect for an afternoon snack with a mug of tea.

made using

Black Treacle Tin

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Medium Cakes And Cupcakes 10

Instructions

Ingredients

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Cinder Toffee Cupcakes

Name: Lyle’s Cinder Toffee Cupcakes
Yield: 10
Ingredients: 100 g Butter; 110 g Tate & Lyle Dark Muscovado Sugar; 110 g Lyle’s Black Treacle; 175 g Plain flour; 1 Pinch of salt; 2 tsp Ginger; 1 Large eggs; 150 ml Milk; 1 tsp Bicarbonate soda; 50 g Butter; 50 g Lyle’s Golden Syrup; 100 g Fairtrade Tate & Lyle Golden Caster Cane Sugar; 1 tsp Bicarbonate soda; 150 g Cream cheese

To make the cupcakes

Step 1

Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Put 10 paper cup cake cases into a muffin tin.

Step 2

Put the butter, sugar and black treacle into a saucepan and heat gently until melted. Don’t allow the mixture to get too hot. Cool slightly.

Step 3

Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.

Step 4

Heat the milk until lukewarm, then add the bicarbonate of soda. Add to the mixing bowl and stir well. Pour the mixture into a jug and share between the cake cases. Bake for 22-25 minutes until risen and firm. Then cool on a wire rack.

To make the cupcake toppings

Step 1

For the cinder toffee, grease a baking sheet with a little vegetable oil. Put the butter, caster sugar and syrup into a large saucepan (it MUST be large as the mixture will increase in volume). Heat gently until melted. Increase the heat and cook, without stirring, for 2-3 minutes until golden brown. Add the bicarbonate of soda, using a whisk to mix it in as it bubbles up. Take care, as the mixture is extremely hot! Pour onto the baking sheet and then leave to cool.

Step 2

To finish the cakes, spread the cream cheese onto the cakes and top with broken-up pieces of cinder toffee.

Step 3

Remove the tray bake from the oven and mark it into 12-14 fingers, then leave the flapjack to cool in the tin.

Step 4

When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.