25g cocoa powder
1 tbsp. baking powder
110g caster sugar
2 eggs
100ml sunflower oil
225ml milk
110g dairy toffees
Icing
100g milk chocolate (I used dairy milk)
200g unsalted butter
225g icing sugar
Caramel drizzle
100g condensed milk
25g unsalted butter
25g soft brown sugar
1. preheat oven to 190c and line a muffin tray
2. sift flour, cocoa and baking powder, then stir in the sugar
3. whisk together the egss and oil in a separate bowl until frothy then whisk in the milk
4. stir in dry ingredients until blended
5. spoon into paper cases until half full add a toffee and cover with more mixture
6. bake for 20-25 minutes until cooked
For the icing
1. mix the unsalted butter and the icing sugar together to taste, if it still taste of butter add more icing sugar
2. melt the chocolate and add to the buttercream and mix until blended through
For the caramel
1. place all the ingredients into a pan and bring to a slow boil
2. turn down low and simmer for 3 minutes, stirring constantly to prevent burning.
When all this is done pipe the buttercream onto the cooled cakes and then drizzle over the caramel.
This picture doesn't do them justice but they were brilliant!!
Katie
