Liquorice toffee cupcakes

Liquorice toffee cupcakes

By
From
The Birthday Cake Book
Makes
12
Photographer
Laura Edwards

These are for liquorice lovers only. They are essentially sticky toffee cakes with liquorice and a delicious liquorice toffee buttercream.

For the cake

Ingredients

Quantity Ingredient
12 cupcake cases
1 quantity Spun sugar pile, cake batter only

For the buttercream

Quantity Ingredient
170g unsalted butter, softened
200g icing sugar, sifted

For the liquorice caramel

Quantity Ingredient
100g demerara sugar
60ml double cream
1 tablespoon black treacle
30g liquorice, roughly chopped

To decorate

Quantity Ingredient
piping bag and star nozzle, (optional)
liquorice allsorts

Method

  1. Preheat the oven to 180°C/fan 170°C. Place the paper cases in a cupcake tray. Divide the batter between the cases and bake for 15–20 minutes, or until the tops spring back to the touch. Remove from the oven, leave in the tins a couple of minutes, then cool on a wire rack.
  2. Make the buttercream by creaming the butter and icing sugar for at least five minutes in an electric mixer (or with a hand-held mixer).
  3. To make the caramel, in a small heavy-based pan, dissolve the sugar with 3 tablespoons water over a gentle heat, then increase to a boil. Leave the pan undisturbed for a few minutes, until it turns a lovely rich, caramel colour and has thickened. Give it your full attention at this stage! Remove from the heat and add the cream and treacle, protecting your hands with a tea towel. Stir well, then return to the heat with the liquorice, and bring to a boil. Reduce the heat to very low, stirring all the time, and continue to cook until the mixture thickens.
  4. Remove and leave for all the flavours to mingle and allow the mixture to cool. Taste; it should have a toffee liquorice flavour. Remove the liquorice and, when the caramel is only barely warm, whisk well into the buttercream. (If the caramel is too cold, it will need to be warmed very slightly so it will combine easily into the buttercream. Too hot, and it will melt the buttercream.) Divide the buttercream between the cakes, piping it on if you wish, and decorate with liquorice allsorts.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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