Sticky toffee vanilla cupcakes

Recipe from: 10 May 2013
cupcake recipe

Ingredients 13
Servings 12
Time 00:20

Ingredients

  • 3/4
    cup
    milk
  • 1/2
    cup
    sunflower oil
  • 5
    ml
    vanilla essence
  • 4
    large eggs
  • 1
    cup
    sugar
  • 375
    ml
    all-purpose flour
  • 2
    tsp
    baking powder
  • A pinch of salt
  • Toffee topping:
  • 125
    g
    butter
  • 375
    ml
    brown sugar
  • 1/2
    can
    sweetened condensed milk
  • 5
    ml
    vanilla essence
 

Method

00:20
 
Pre-heat the oven to 180ºC and prepare a muffin tray with cooking spray.

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, and lastly add the milk to this mixture. Gently beat until incorporated.

Add spoonful of batter into your muffin cups by filling it about halfway.

Bake for 15 – 20 minutes, until the tester pick comes out clean.

Remove and place onto a cooling rack and leave to cool.


Toffee caramel topping:

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.

Reprinted with permission of AninasRecipes. To see more recipes, click here.
 
 

Read more on: cupcakes  |  recipes  |  baking
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.