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 3 tablespoons of 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.
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