Toffee Popcorn Cupcakes

  • Total Time

    50m
    • Prep Time

      30m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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These cupcakes not only look amazing but taste delicious too. Wow your friends with these beautiful cupcakes. This recipe was produced by Caroline Muspratt and features in the 2013 edition of  The Little book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.    

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a muffin tray with 12 paper cases.

  2. Cream the butter and sugar together until creamy.

    • 175g Butter (unsalted)
    • 175g Unrefined light muscovado sugar
  3. Add the eggs one at a time and mix well, then fold in the flour gently.

    • 3 Egg(s) (free range)
    • 175g Self-raising white flour
  4. Add the fudge chunks and soda water and mix again. Spoon the mixture into each cake case so they are about two thirds full and bake for 20 minutes.  

    • 100g Fudge pieces
    • 8tbsp Soda water
  5. To make the toffee sauce, put the sugar and butter in a pan and heat until the sugar has dissolved. The sauce will turn a lovely caramel colour.

    • 50g Unrefined light muscovado sugar
    • 50g Butter (unsalted)
  6. For the frosting, beat the butter, gradually add the icing sugar and mixing until quite stiff. Add half the toffee sauce mixture to the buttercream and mix in.

    • 150g Butter (unsalted)
    • 300g Icing sugar
  7. When the cakes have cooled, spread some toffee buttercream on top. Stick pieces of popcorn into the buttercream on each cupcake. Finally drizzle the rest of the toffee sauce on top.  

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