Step 1: Ingredients and Equipment
125g of butter, chopped into small pieces
100g of white chocolate, chopped up
150g of brown sugar
90g of golden syrup (Pale treacle for those in the USA)
160ml of milk
150g of plain flour
50g of self raising flour
For a simple butter icing, you will need:
150g of butter
300g of icing sugar
For the bonfire toffee, you will need:
225g of caster sugar
125 ml of water
If you want more or less butter icing, just use a 1:2 ratio of butter to icing sugar.
The equipment you should have handy is:
One or two saucepans, depending on whether you want to wash up as you go or not
12 Muffin case
Baking trays (for drizzling toffee)
At this point you'll want to preheat your oven to 170 degrees C, or 150 degrees C if you have a fan assisted oven.
Step 2: Melt the Cupcake Ingredients
Step 3: Finish Cupcake Mix and Cook in the Oven
Step 4: Make the Toffee
If you are using a thermometer, the mixture should be above 137 degrees c and below 150 degrees c while simmering, depeinding on whether you want a pale gold or a deep red colour toffee. The longer you boil the toffee, the deeper the colour gets.
To test whether the toffee is done, take the pan off the heat and wait until the mixture is no longer bubbling. Using a teaspoon, get some of the mixture and drizzle it into a jug of cold water. If it is soft, then it is not yet finished boiling. If it is hard, cannot be bent, and can be snapped with a clean break, it is ready (To use the technical term, it has reached 'hard crack').
When the mixture is done, take it off the heat and wait for all of the bubbles to dissapear.
Step 5: Ice the Cakes
Step 6: Decorate the Cakes!
When the toffee has reached room temperature on the parchment paper (It takes less than ten minutes) peel it off gently and place it on your cakes. Take a step back, and admire them.