This is a step by step guide for making some seriously impressive yet tasty cupcakes. In this tutorial you will learn how to make rich, caramel cupcakes from scratch, and how to make your own bonfire toffee to decorate the cakes with. Although the toffee looks hard to made, it is surprisingly easy, with the only difficulty being washing up the saucepan you use afterwards.
Step 1: Ingredients and Equipment
For the caramel mud cupcakes, you will need:
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
Add the butter, white chocolate, sugar, golden syrup and milk to a pan. Stir everything over a low heat, and don't allow for the mix to boil or simmer. When everything has melted, set it aside to cool for twenty minutes.
Step 3: Finish cupcake mix and cook in the oven
When the cake mix has cooled, sift in the flour (I didn't do this as my seive has disappeared). Add the egg, and beat until well combined. Place into the twelve muffin cases, and cook for half an hour. If you use foil muffin cases, they might cook sooner, so check on then from 20 minutes onwards. When the cupcake springs back if you press lightly on it, then it is done.