Cinder Toffee Cupcakes

Cinder Toffee Cupcakes | Vagabond Baking

How angelic do these buns look! I haven’t baked cupcakes for ages and I had a real hankering to make some over the last few days. We are in our final week of a four-week house sit in rural Lancashire, counting down to our winter adventures abroad. I haven’t been buying much in the way of ingredients, partly to save money but also to eat our way through our food stores, to empty our cupboards. One thing I do have is golden syrup so my mind went a’wandering with what I could make with it.

Autumn is well and truly here, blustery days and cold rain, Halloween and Bonfire Night will soon be upon us. I thought I’d make something along those festive lines, especially as I won’t be in the UK to celebrate these dates this year. Three weeks today we will be on a train heading to Russia and beyond! Super exciting!

Cinder Toffee Cupcakes | Vagabond Baking

Cinder toffee, or to use its alternative name ‘Hokey Pokey’ was my cupcake inspiration. These cupcakes are a light sponge flavoured with a back note of syrup and frosted with a syrup scented buttercream. Hokey poking out of each one is a golden shard of home-made cinder toffee. They are super sweet but super delicious.

The instructions to make the cinder toffee are on this post of mine, it’s pretty easy and fun to make. More of a science experiment than baking! Once the cinder toffee has set, it is broken into shards and the bases dipped in chocolate. This isn’t absolutely necessary but prevents the cinder toffee turning soft from the moisture in the frosting. If you like, these cakes would work great with broken Crunchie bars too but I think the golden home-made candy looks more dramatic.

Cinder Toffee Cupcakes | Vagabond Baking

Cinder Toffee Cupcakes

Oven 180 C / gas 4 / 350 F

12 hole muffin pan lined with paper cases

  • 1 batch of cinder toffee {hokey pokey}
  • 125 g { 1+ 1/10 stick } unsalted butter, softened
  • 125 g { 1/2 cup } light muscovado sugar
  • 2 free range eggs
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • 140 g { 1 heaped cup } self-raising flour
  • 2 tbsp milk
Begin by making the cinder toffee {hokey pokey} as it needs time to set. The full recipe is on this post.
While that’s setting, make the cakes. Place the light muscovado sugar into a big bowl and rub it through your fingers to break up any solid clumps, add the butter. Cream for a couple of minutes until paler in colour and fluffy using an electric mixer.

Add the eggs one at a time, beating in, followed by the vanilla extract and the golden syrup.

Sift in the flour then fold into the mixture with a metal spoon, gently stir in the milk. Divide the batter between the 12 paper cases then bake for 20 to 25 minutes, until a cake tester or skewer inserted comes out clean. Cool on a wire rack.

Slightly Syrupy Buttercream and cinder toffee shards

  • 100 g { 4 ounces } chocolate {dark, milk or white}
  • 1 batch of cinder toffee
  • 100 g {1 stick} soft unsalted butter
  • 1 tbsp golden syrup
  • 450 g {3 + 1/2 cups or more} icing sugar
  • 50 ml milk
  • 1 tsp vanilla extract
  • teeny tiny pinch salt

Break the cinder toffee into shards. Melt the chocolate and dip the ends of the cinder toffee shards into it, so as to give them chocolate shoes. Leave to set on a rack or a silicon mat.

Beat the butter in a mixing bowl until light and fluffy then beat in the syrup. Sift in a third of the icing sugar, beating on a low power to begin with then upping the speed. Mix in the milk then sift and beat in another third of the icing sugar. Add the rest of the icing sugar, finally beating in the vanilla extract and the pinch of salt.

Pop into a piping bag and frost the cooled cakes with it. Stand a chocolate shoed cinder toffee shard into each cake to finish it off.

Store in an air-tight container to keep the cinder toffee crisp.
Cinder Toffee Cupcakes | Vagabond Baking

Follow on Bloglovin

By Rachel Davis

About these ads

15 responses to “Cinder Toffee Cupcakes

  1. Pingback: Cinder Toffee Cupcakes | homethoughtsfromabroad626·

  2. Perfect timing! By the end of summer I’m usually tired of eating so lightly and healthily and am ready for some little teatime treats, usually featuring homey flavours like toffee. :)

    PS. I’m so excited for your adventures East in a few weeks (and for the many new treats you will sample…)!

  3. Question? You list “muscovado”sugar in your recipe for these cupcakes but as I’m from Kansas and don’t have a clue what that is please enlighten me. I thought since you said light muscovado sugar that maybe it was what we call light brown sugar but I notices in another of your recipes you call for dark brown sugar so I’m stumped (confused). Thanks, in advance, for helping me out here. Jan

    • hi Jan, yes you can use light brown sugar in place of the muscovado. Muscovado comes in light and dark too, it is an unrefined sugar compared to brown, which I believe is white sugar with molasses added after. Muscovado has a nicer flavour but is a similar moist sugar and the two can be easily swapped.
      Happy baking!

  4. Pingback: Say THANK YOU with These 25 Incredible Cupcake Recipes·

  5. Pingback: Cinder Toffee Cupcakes Recipe·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s