This has to be pretty much my favourite cupcake recipe EVER. It’s a big statement but wow these are amazing. They sound like they will be really really sweet but they aren’t, the flavour is quite subtle and the icing is some of the best I have ever had.
You Will Need For The Cake:
175g unsalted butter at room temperature
100g caster sugar
100g Dulche De Leche
3 Eggs Beaten
1 teaspoon vanilla extract
175g plain flour
3 teaspoons baking powder
a large pinch of salt
2-3 tablespoons milk
75g all butter toffees, chop them
You Will Need For The Topping:
150g Caster Sugar
150ml Double Cream
Two large pinches of sea salt
200g unsalted butter at room temperature
Pre Heat the oven to 190C / Gas 4 / 350F
Whisk the butter and the sugar until pale and light, stir in the dulche de leche gently. You should get a caramel coloured light mix. Gradually add the eggs, mixing well between each addition scraping all the mix in. Add the vanilla and mix again.
In a separate bowl mix together the flour, baking powder, and salt until well mixed. Gradually add to the egg mix, start adding the milk with the flour mix. Mix it until smooth.
Divide the mixture between the paper cases until they are two thirds full. Add the chopped the toffees on top of the mix. Bake for around 20 minutes or until well risen.
Take them out and cool them off. While they are doing that you can make up the topping. This is the best bit.
Put the sugar in a small, heavy bottomed pan, with one tablespoon of water over a low heat. DO NOT STIR. The sugar will gradually dissolve all by itself. Raise the heat and cook until the sugar is a deep amber colour. Remove from the heat and add the cream and the salt. The caramel will bubble a great deal and harden but do not panic. Stir stir stir and the caramel will soften and melt in to the cream and become one.
Leave the caramel to cool and pop over to another worktop. Beat the butter until fluffy, gradually add the caramel cold and beat until smooth. I added some of the toffee pieces that were left over to the mix too as well. Pipe it on to your cakes, sprinkle the toffees on top and chow it all down because it’s gorgeous.