STICKY TOFFEE VANILLA CUPCAKES
For the cake:
¾ cups of milk
½ cup of sunflower oil
5 ml vanilla essence
4 large eggs
1 cup sugar
1 ½ cups of all-purpose flour
2 teaspoons of baking powder
A pinch of salt
For the sticky toffee topping:
125 gr butter
1 ½ cups of brown sugar
½ tin of sweetened condensed milk.
5 ml vanilla essence
First off, heat the milk, vanilla and oil in the microwave until lukewarm. Set aside.
In an electric mixer, beat the sugar and eggs together until creamy.
Sift the flour, sugar, baking powder and salt into the egg and sugar mixture
Lastly add the milk to this mixture and gently beat until incorporated.
Add spoonful of batter into your muffin cups by filling it about halfway.
Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes, until your tester pick comes out clean.
Remove on a cooling rack and leave to cool.In a medium saucepan, heat the butter and sugar to boiling point, add the sweetened condensed milk and whisk until it reaches a golden color, (this might take a while) remove from heat, add the vanilla essence and whisk through.
Arrange muffins on a line of wax paper and drizzle toffee on top.
Photo: Annetjie van Huyssteen
125 gr butter
1 ½ cups of brown sugar
½ tin of sweetened condensed milk.
5 ml vanilla essence
First off, heat the milk, vanilla and oil in the microwave until lukewarm. Set aside.
In an electric mixer, beat the sugar and eggs together until creamy.
Sift the flour, sugar, baking powder and salt into the egg and sugar mixture
Lastly add the milk to this mixture and gently beat until incorporated.
Add spoonful of batter into your muffin cups by filling it about halfway.
Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes, until your tester pick comes out clean.
Remove on a cooling rack and leave to cool.In a medium saucepan, heat the butter and sugar to boiling point, add the sweetened condensed milk and whisk until it reaches a golden color, (this might take a while) remove from heat, add the vanilla essence and whisk through.
Arrange muffins on a line of wax paper and drizzle toffee on top.
Photo: Annetjie van Huyssteen
