These scrumptious cinder toffee cupcakes are the perfect sweet treat for autumn – with all the warming flavours that are perfectly suited to Halloween, Bonfire Night, or just a standard autumnal evening.
HOW TO MAKE CINDER TOFFEE CUPCAKES
WHAT IS CINDER TOFFEE?
Cinder toffee is more commonly referred to as honeycomb. It’s a sugary, brittle toffee with a light, almost sponge-like texture.
To achieve the perfect ginger cinder toffee cupcakes, follow these 6 simple steps.
Preheat the oven to 190°C/170°C fan/Gas Mark 5. Put 10 paper cup cake cases into a muffin tin.
Put the butter, sugar and Lyle's Black Treacle into a saucepan and heat gently until melted, then cool slightly. Don’t allow the mixture to get too hot.
Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.
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.
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.
To finish the cupcakes, spread the cream cheese on top and add broken-up pieces of cinder toffee.
Ingredients – 9 items
FOR THE CAKES
Fairtrade Tate & Lyle Light Muscovado Sugar
Lyle’s Black Treacle
Pinch fine table salt
Full fat milk
FOR THE CINDER TOFFEE
Lyle’s Golden Syrup
Fairtrade Tate & Lyle Golden Caster Cane Sugar
FOR THE TOPPING
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