Cinder Toffee Individual Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¼ cups self-rising flour (sifted)
- 1 pinch salt
- 1 cup light brown sugar
- ¾ cup butter
- ⅔ cup plain Dark chocolate (70% cocoa solids, chopped)
- 3 eggs (beaten)
- 1 tsp Vanilla
- For the chocolate topping
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 2 Tbsps sugar
- 3 Tbsps water
- To decorate
- coarsely crushed honeycomb toffee
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place 12 paper cases in a muffin tin.
2.
Sift the flour and salt into a mixing bowl. Stir in the sugar.
3.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly. Stir into the flour mixture.
4.
Add the eggs and vanilla to the mixture and stir until only just combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the chocolate topping: sift the icing sugar into a bowl.
7.
Heat the cocoa, sugar and water in a pan over a low heat until the sugar has dissolved. Bring to a boil and remove from the heat.
8.
Pour onto the icing sugar and beat until smooth. Use while warm, as this sets quickly. Spread the icing on top of the cakes.
9.
Decorate with crushed honeycomb toffee.
