Bonfire night cinder toffee cupcakes recipe
190g (7oz) dates - pitted and chopped
80g (3oz) unsalted butter
150g (5oz) soft light brown sugar
2 medium eggs
180g (6oz) plain flour
½ tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
1 tsp vanilla extract
200g Renshaw Toffee Simply Melt
Chocolate covered cinder toffees pieces - roughly chopped
Preheat the oven to 190°c/375°F
Line a cupcake tray with 12 paper cases.
Put the chopped and pitted dates into a bowl and cover them with 180ml boiling water. Set them aside to soak for 30 minutes.
Beat the unsalted butter and soft light brown sugar together with an electric mixer until soft and fluffy.
Beat the eggs in one at a time and gently beat until they are well incorporated.
Sift the plain flour, baking powder, bicarbonate of soda and salt into the butter and sugar mixture gradually, beating after each addition until you have a smooth batter.
Add the vanilla extract to the date and water mixture then add the date mixture to the cake mixture.
Spoon the mixture into the paper cases.
Bake for 18-20 minutes, until risen and golden brown. Leave to cool on a wire rack.
Melt the Renshaw Toffee Simply Melt as per instructions on the pack. Using a spoon, drizzle it onto each cupcake then sprinkle each one with chocolate covered cinder toffee pieces.
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