If you follow me on Instagram then you'll know that I'm a bit of a baking enthusiast that likes to tease you all with my cupcake creations on a weekly basis- apologies to all of you on a diet.
I'm forever getting people ask me for the recipe each time I post a picture, wether it be sticky toffee fudge, Nutella, or mint aero flavour! So, today I thought that I'd better share the recipe for my latest creation; chocolate cupcakes with a sticky toffee popcorn topping. YUM!
Is your mouth watering, yes? If so you better get your apron at the ready, dig out your mixing bowl, and.... on your MARKS, GET SET, GOOO! Happy baking...
The ingredients you'll need;
•2 large eggs
•115g caster sugar
•115g margarine or butter
•115g self-raising flour
•1 tablespoon cocoa powder
•1/2 teaspoon baking powder
•205g icing sugar, sifted
•145g butter or margarine
•50g milk chocolate
•Toffee, or sweet flavoured popcorn
•Toffee dessert sauce
1.) Before you get started you'll want to pre-heat the oven to 190c/Gas 5, and you could also set out your gold cupcake cases ready for the mixture, if you want to be really organised.
*Psst, if you want to be a copy cat, you'll want to dash out to Sainbury's especially for a box gold foil cases- preferably before you pre-heat the oven mind.
2.) Are you back from Sainbury's yet? Yes? Then you're ready to get started. In a mixing bowl, cream the butter and sugar until light and fluffy.
3.) The next task is to gradually beat in the eggs. Sift the flour, baking powder, and cocoa over in batches, and beat well to combine.
4.) Then carefully spoon the mixture into your prepared cases- you'll be feeling like you should maybe be on a cookery show with your 'I'm so organised' ways- and bake for 25 minutes. Screw what the food tech teacher used to tell you, just go ahead and lick the bowl like you're a five year old all over again. Ahh, nostalgia.
1.) Whisk 145g worth of butter with a whisk for 5-10 minutes so it's extra fluffy and then sift 205g worth of icing sugar into the same bowl.
2.) Combine the icing sugar and butter, and whisk for a further 5 minutes. PS- don't forget to pop the finished buttercream into the fridge to set as it makes for neater piping.
3.) To mimic my cupcakes completely you'll want to use a piping bag, complete with a Wilton 2D nozzle to pipe your buttercream. Rule #5 in the baking world; never attempt to pipe buttercream onto warm cupcakes, the result... A disastrous mess.
4.) Then finish with a sprinkling of popcorn, and a generous amount of sticky toffee sauce. Remember; the more, the better.
And violà, your very own cinema style sticky toffee popcorn cupcakes- will you be trying them out? PS; be sure to let me know which other cupcake recipes you'd like to see on my blog,
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