Toffee Cakes with Icing
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the muffins
- ½ cup unsalted butter
- ¾ cup light brown sugar
- 2 tsps Coffee Extract
- 2 eggs
- 2 ½ cups self-rising flour
- ½ cup milk
- 4 ½ ozs soft Toffee (chopped)
- To decorate
- 1.333 cups cream (48% fat)
- 1 Tbsp powdered sugar
- 3 ½ ozs Dark chocolate (70% cocoa solids)
How healthy are the main ingredients?
eggPreparation steps
1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Stir in the coffee essence.
3.
Beat in the eggs one at a time, mixing well between each one. Add the flour and milk and mix gently until just incorporated. The mixture will be slightly lumpy.
4.
Spoon into the tins to half fill them. Add a few pieces of toffee then add more mixture and bake for about 20 minutes until firm and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
To decorate: whisk the cream and icing sugar until thick. Spoon onto the muffins and decorate with chopped chocolate.
