Home Sweet Home Bakealong 60: Cinder Toffee Cupcakes

June 11, 2016

The best thing about these is how easy it is to make home-made Crunchie. Sugar and golden syrup + bicarb. I say easy, I failed the first time but not looking at the packet and using cream of tartar. Not pleasant. Anyway, these will be heading to our church’s street party in honour of HMQ’s 90th tomorrow.

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As with all the HSH cupcake recipes the main body of the cake is easy and works well. I don’t think I’d ever make them another way now. There’s too much icing but you can freeze it. The cinder toffee is a case of guilding the lily but it’s an easy and quite impressive looking addition. You’ll have loads left over but you can drizzle chocolate over it and make your own crunchie bites. 27500888032_8169c2e43e

Cinder Toffee Cupcakes
from Home Sweet Home by the Hummingbird Bakery

Makes 12-16
Sponge:
70g unsalted butter
170g plain flour
250g caster sugar
50g cocoa
1 tbsp baking powder
1/2tsp salt
210ml milk
2 large eggs

Cinder Toffee:
75g golden syrup
170g caster sugar
30ml water
1 tsp bicarbonate of soda

Frosting:
450g icing sugar
60g cocoa powder
160g buttter
60ml milk
Join Beckie and me in our Epic 100 part bakealong. Next: Vanilla Fudge (should have been before this.. I’m putting it off!)