Coffee-toffee cupcakes

If you've got a sweet tooth and also love coffee-flavoured desserts, these cupcakes are going to be right up your street!

What you need:

150g of firmly packed muscovado sugar
2 tablespoons of instant coffee
300g of self raising flour
2 large eggs
125ml Milk
125g Salted Butter
150 g Mini Fudge Chunks
Silverspoon Cakecraft Chocolate Flavoured Strands
1 Tin of Carnation Caramel or 400g of other Dulce de Leche

What you do:

Pre-heat oven to 180C. Line 2 x Pyrex Non stick Bakeware Muffin tins with butter and then place paper cases into each of them
Fit the K beater to a Kenwood Chef and beat sugar and butter until light and fluffy. Mix coffee with water in a Pyrex jug, then beat the eggs into that mixture, one at a time. Add mixture slowly to egg and sugar, at low speed until fully incorporated.
Slowly add flour and milk and mix until everything is well blended in. Pour in the fudge pieces and stir with a wooden spoon.
Divide mixture between cases and bake for approximately 20 minutes. Check the inside is cooked with a skewer, if not, cover with Bacofoil and bake for an extra 5 minutes; do not allow top to burn.
Stand cakes in for 10 minutes in pan before turning out with paper cases still in place onto a wire rack.
Let it cool completely. Top each with a portion of the Caramel and sprinkle with chocolate flakes.

National Baking Week 2009

National Baking Week takes place from 19-25 October and is a celebration of baking. TV chef Rosemary Shrager is supporting the new campaign for the second year running to revive and revitalise enthusiasm for home baking and get Britain baking.

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