sig's Salted Caramel and dark Toffee Cupcakes

1. 1

   preheat oven to 180C/350F/gas 4

2. 2

   cream together butter and sugar until pale and light, add the dulce de leche and slowly add the beaten eggs,mixing very well,add vanilla extrat ,mix in.Sift the flour ,baking powder and salt mix into rest of dough add milk and mix until very smooth

3. 3

   devide the mixture between 12 paper lined paper cupcake cases,fill about 2/3 add the chopped toffees over top

4. 4

   bake on the middle shelf for about 20 minutes,they are cooked when a skewer inserted comes away clean, cool for 5 minutes after baking ,remove to wire cooling rack.

5. 5

   to make the frosting put sugar in bowl with 1 tablespoon of water over liw heat let it dissolve without stirring it.Turn up heat and cook until sugar is a deep amber colour,remove from heat.

6. 6

   the caramel will bubble and harden but add cream and salt ,stir add cream,leave to cool.Beat the butter until soft add to the cold caramel beat until smooth,pipe onto cupcake

7. 7

   make sugar glace add sugar to pot with one tablespoon of water over low heat until dissolved ,Remove from heat ,cool slightly drizzle over cupcakes, be careful not to disturb icing to much .

8. 8

   This is how I make Dulce de Leche

* Per serving · 4 servings · Values may vary.

No additional tips available.