Toffee Cupcakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat together the sugar, butter, eggs and vanilla with an electric whisk until light and fluffy.

Sift in the flour and baking powder and beat until blended.

Spoon into the paper cases to half fill them. Add a few pieces of toffee and cover with the remaining mixture.

Bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.

For the buttercream: whisk the egg whites, sugar and salt together in a heatproof bowl over a pan of simmering (not boiling) water, whisking constantly, until the mixture is warm and the sugar has dissolved completely.

Remove from the heat and whisk for 7-8 minutes until stiff peaks form and the mixture is cool to the touch.

Gradually add the butter, a few pieces at a time, whisking well after each addition until completely smooth, then whisk in the vanilla until smooth and thick.