Name: Sticky toffee vanilla cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 3/4 cup milk; 1/2 cup sunflower oil; 5 ml vanilla essence; 4 eggs large; 1 cup sugar; 375 ml flour all-purpose; 2 tsp Baking powder; salt pinch; 125 g butter; 375 ml brown sugar; 1/2 can condensed milk; 5 ml vanilla essence

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Ingredients (12)

3/4 cup	milk
1/2 cup	sunflower oil
5 ml	vanilla — essence
4	eggs — large
1 cup	sugar
375 ml	flour — all-purpose
2 tsp	Baking powder
	salt — pinch

Toffee topping:

125 g	butter
375 ml	brown sugar
1/2 can	condensed milk
5 ml	vanilla — essence

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Method:

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.