caramel

Toffee Apple Cupcakes

Posted on September 28, 2017 in

Celebrate the upcoming turn of the season and give your cupcakes an autumnal feel by making these easy and impressive toffee apple cupcakes. A light, soft, treacle cake, topped with a toffee buttercream, salted caramel and a toffee apple slice.

This recipe makes 12 delicious cupcakes in just under an hour. They are just perfect for sharing, as a gift for special occasions or even for Halloween parties.

Toffee Apple Cupcakes

2017-03-28 09:38:21

Serves 12

A light, soft, treacle cake, topped with a toffee buttercream, salted caramel and a toffee apple slice.

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Prep Time

20 min

Cook Time

30 min

Prep Time

20 min

Cook Time

30 min

Nutrition Facts

Serving Size

240g

Servings

Amount Per Serving

Calories 772

Calories from Fat 268

% Daily Value *

Total Fat 30g

47%

Saturated Fat 15g

76%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 8g

Cholesterol 108mg

36%

Sodium 508mg

21%

Total Carbohydrates 121g

40%

Dietary Fiber 4g

16%

Sugars 58g

Protein 9g

Vitamin A

15%

Vitamin C

Calcium

16%

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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For the Cupcakes

125g self-raising flour
1/4 teaspoon bicarbonate of soda
125g caster sugar
125g unsalted butter (softened)
2 large eggs
1 tablespoon black treacle

For the Buttercream

180g soft butter
260g icing sugar
1 tablespoon of salted caramel

For the Toffee Apple Slice

1 apple
220g caster sugar
235ml water

Equipment

A 12 hole muffin tray
12 cupcake cases
A piping bag fitted with a 5mm star nozzle
100g salted caramel

Instructions

Preheat the oven to 170C or 375F/Gas 5.   For the cupcakes add the sugar and softened butter and beat for 5 minutes until light in colour and fluffy. Add the eggs, black treacle, flour and bicarbonate of soda and mix until well combined.  Scrape down the sides of the bowl with a spatula and then give it a final blast to make sure it’s all incorporated.   Fill the paper cases two-thirds full with mixture and bake for 15 minutes or until they spring back when touched. Leave to cool on a wire rack.
Meanwhile, make the buttercream. Beat the butter with an electric mixer for 5 minutes until pale and smooth. Sift the icing sugar in the bowl with the butter. Slowly beat together. Once combined add the tablespoon of salted caramel to the icing sugar mixture. Give it a final blast for 1 minute.    Once the cupcakes are cool put the buttercream into a piping bag and pipe a swirl on top of each cupcake. Drizzle with salted caramel.
For the topping slice an apple into thin slices cutting through the stem and the bottom end using a sharp knife or a mandolin. Bring the sugar and water to a boil in a saucepan over a medium heat.
Add the apple slices and cook for 10-12 minutes or until the apples are slightly translucent and the syrup begins to thicken. Remove from the heat and remove the apples from the syrup and place on a wire oven rack.
Bake the apples at 180C fan assisted/ 356F/ Gas4 for 10-15 minutes or until golden. Remove from the oven and transfer apples to the baking paper. Cool completely for 10 minutes. The apples will crisp as they cool, until they're ready to be popped on top of your cupcakes. Sprinkle with a little edible glitter for some added fun and enjoy!

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calories

772

fat

30g

protein

carbs

121g

Forever Baking . . . http://www.foreverbaking.co.uk/

Sticky Toffee Cupcakes

Posted on November 29, 2016 in

Sticky toffee pudding is a moist sweet cake. Its made with dates, but no one seems to know. The dates are chopped so finely that you don’t notice them when you eat the cake. However, it’s the dates that make the cake sticky and give the cake its distinctive flavour – well, the dates and the sauce.

Sticky date pudding or “sticky toffee pudding” as it is known traditionally, is said to have been invented in the North-West of England at the Sharrow Bay Country House Hotel in 1960 and nowadays it’s a firm favourite on the menus of pubs and restaurants.

The secret to a good sticky date pudding is balancing the sweet dates in that moist spongey pudding with the salted caramel creaminess of the sauce.

Needless to say, sticky date with caramel sauce is my favourite pud and one I make regularly for those frosty winter nights. I wanted to put a twist and make Sticky toffee Cupcakes!

These cupcakes themselves are thick with rich brown sugar, sticky soaked dates and a sweet caramel buttercream icing.

The recipe would be perfect for any afternoon tea spread, I love to decorate with fudge pieces and even more sauce for extra indulgence!

I used dulce de leech in this recipe from he supermarket but dulce de leche is super easy to make at home from cans of condensed milk.

Sticky Toffee Cupcakes

2016-11-15 11:07:01

Serves 12

These cupcakes are full of sweet dates hidden in a moist spongey cupcake with a swirl of salted caramel buttercream.

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Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Nutrition Facts

Serving Size

79g

Servings

Amount Per Serving

Calories 338

Calories from Fat 154

% Daily Value *

Total Fat 17g

27%

Saturated Fat 11g

54%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 71mg

24%

Sodium 122mg

Total Carbohydrates 45g

15%

Dietary Fiber 1g

Sugars 36g

Protein 2g

Vitamin A

11%

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

150g Dates pitted, finely chopped
1 tbspTreacle
115g Unsalted Butter
75g Light Brown Sugar
1 tsp vanilla extract
2 Medium Eggs, beaten
115g Self-Raising Flour
Bicarbonate of soda (1 tsp)
50g Fudge Chunks
125g Unsalted Butter softened
225g Icing Sugar (8 oz)
50g dulce de leche

Instructions

Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a muffin tin with 12 Muffin Cases. Put the dates in a saucepan with 150ml (¼ pt) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft. Remove from the heat, stir in the treacle and mix well. Leave to cool.
In a mixing bowl, beat the butter with the sugar until creamy in texture. Stir in the cold date mixture and Vanilla Extract and whisk in the eggs.
Sift the flour and Bicarbonate of Soda on top. Carefully mix all the ingredients together until well blended.
Divide the mixture between the Muffin Cases and bake in the oven for 22-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
To decorate, place the butter in a bowl and beat until soft. Gradually sift and mix in the icing sugar to make a smooth, creamy icing. Mix in the Caramel Flavour.
Using a split piping bag add the icing to one side and 4 tbsp of dulce de leche to the other half. Pipe a generous amount of icing on top of each cake using a swirl motion and top each with a few pieces of the remaining Fudge Pieces to serve.

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calories

338

fat

17g

protein

carbs

45g

Forever Baking . . . http://www.foreverbaking.co.uk/

Salted Caramel Brownies

Posted on March 28, 2015 in Brownies

Ive found it, the most delicious, fudgy, indulgent and gooey brownie. Remember my Bisscoff Brownies, well these are a very close resemblance to those yummy treats. However instead of the yummy biscuit spread these are loaded with salted caramel goodness.

I’ve eaten a lot of brownies in my life and I can honestly say these salted caramel brownies are absolutely amazing! I adapted the recipe from the famous Good Food Magazine, so it’s no wonder they’re delicious!

Brownies should be full of chocolate, good quality chocolate. In this recipe I used 100g of 70% Dark chocolate and 100g of 50% Sea salt dark chocolate.

Please DO NOT OVER BAKE! This is crucial to your brownies being the best and to achieving that perfect texture. They need to firm up on the outside yet have the moist indulgent centre.

I’ve baked these brownies more than once already and I absolutely love, love, love them. The caramel and sea salt work so well with the ridiculously gooey brownie!

Salted Caramel Brownies

2015-03-25 10:43:51

Serves 16

Indulgent, fudgy chocolate brownies taken to the next level with a layer of salted caramel running through the centre of each bite.

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Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Nutrition Facts

Serving Size

80g

Servings

Amount Per Serving

Calories 307

Calories from Fat 138

% Daily Value *

Total Fat 16g

24%

Saturated Fat 9g

44%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 70mg

23%

Sodium 2648mg

110%

Total Carbohydrates 40g

13%

Dietary Fiber 1g

Sugars 31g

Protein 4g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

200g unsalted butter
100g dark chocolate, 70% coco solids
100g dark sea salt chocolate, 50% coco solids
397g can Carnation caramel
1 tsp sea salt
200g golden caster sugar
4 medium eggs, at room temperature
100g plain flour, plus 2 tbsp
50g coco powder

Instructions

Heat oven to 180C.
Grease then line a 23cm square traybake tin with baking parchment.
Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
In a small bowl, mix 175g of the caramel with 1 tsp sea salt, set aside.
Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer or with a balloon whisk until combined.
Whisk in the chocolate and butter.
In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Do not over mix.
Pour half the brownie batter into the tin and level it with a spatula. Spoon the salted caramel on top of the batter layer. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
Bake for 25-30 mins or until risen all the way to the middle with a firm crust around the edges yet when you shake the tin the brownie should jiggle a little in the centre.
Let it cool completely in the tin, then cut into squares.

Adapted from Good Food

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calories

307

fat

16g

protein

carbs

40g

Adapted from Good Food

Forever Baking . . . http://www.foreverbaking.co.uk/

Snickers Blondies

Posted on November 20, 2014 in Traybakes

These fabulous blondie bars are simply to die for! Rich, gooey caramel, chocolate, marshmallows and peanuts fill every bite of this decadent, rich, tempting bar. If you are looking for a delicious new traybake-type recipe to try this holiday season this is sure to be on the top of your list.

Ingredients

125g soft unsalted butter

225g plain flour

¾ tsp baking powder

½ tsp bicarbonate of soda

175g smooth or chunky peanut butter

225g granulated sugar

225g light brown soft sugar

3 large eggs

¾ tsp vanilla extract

200g dark chocolate, chopped

50g mini marshmallows

200g salted peanuts

For the topping

100g granulated sugar

100ml double cream

25g unsalted butter

100g milk chocolate

Method

Preheat the oven to 180°C. Grease a 5cm-deep 20 x 30cm baking tin with butter, line the base with nonstick baking paper.
Mix the flour, baking powder, bicarbonate of soda and ½ teaspoon salt together in a bowl; set aside.

In the bowl of an electric mixer, cream the peanut butter, butter, granulated sugar and light brown soft sugar at a medium speed until smooth.

Beat in the eggs, one and a time, followed by the vanilla extract.

On a low speed, gradually add the flour mix, then the chocolate chips, marshmallows and most of the peanuts. Let the mixer start to fold these into the mixture.

Spread the mixture evenly into the prepared tin.

Bake for 40-45 minutes or until the brownie is golden and a toothpick inserted into the centre comes out clean. Leave to cool completely.

Loosen the brownie with a knife and turn it out of the tin.

For the topping, combine the sugar, ½ tsp salt and 100ml water in a medium pan.

Whisk it a bit to help dissolve the sugar, then bring to a simmer.

Once the bubbling syrup starts to take on a caramel colour, watch the pan closely. It will turn from a golden colour to a dark brown very quickly. You’re aiming for a deep amber colour – this may take a while but be sure not to take your eyes off the pan. The syrup can easily burn.

Remove the pan from the heat. Slowly and gradually pour in the cream, whisking the mixture to stop it from boiling over. Whisk in the butter until the caramel is creamy and smooth.