Vanilla and Sticky Toffee Cupcakes
Vanilla sponge cupcake recipe with a beautiful rich, sticky toffee drizzle with a hint of vanilla.
Vanilla and Sticky Toffee Cupcakes Vanilla sponge cupcake recipe with a beautiful rich, sticky toffee drizzle with a hint of vanilla. |
| Servings | Prep Time |
| 2dozen | 10min |
| Cook Time |
| 20min |
|
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Ingredients
Cupcakes
- 3/4cups milk
- 1/2cup cooking oil
- 5ml vanilla essence
- 4large eggs
- 1cup sugar
- 1 1/2cups flour
- 2teaspoons baking powder
- pinch salt
Sticky Toffee
- 125gr butter
- 1 1/2cups brown sugar
- 1/2tin sweetened condensed milk
- 5ml vanilla essence
Instructions
Cake
- First off, heat the milk, vanilla and oil in the microwave until lukewarm. Set aside.
- In an electric mixer, beat the sugar and eggs together until creamy
- Sift the flour, sugar, baking powder and salt into the egg and sugar mixture
- Lastly add the milk to this mixture and gently beat until incorporated.
- Add spoonful of batter into your muffin cups by filling it about halfway.
- Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes, until your tester pick comes out clean.
- Remove on a cooling rack and leave to cool.
Sticky Toffee
- In a medium saucepan, heat the butter and sugar to boiling point, add the sweetened condensed milk and whisk until it reaches a golden color, (this might take a while) remove from heat, add the vanilla essence and whisk through.
- Arrange muffins on a line of wax paper and drizzle toffee on top.