English Toffee Cupcakes | Olympic Cupcakes
- by Torie
I love the Olympics. Even more than the Olympics, I love a really great clip montage set to inspirational music. And the Olympics are FULL of them.
Liz and I have been looking forward to the Olympics starting for a while. For me, I have been waiting since Vancouver 2010. Last night we watched the Opening Ceremonies and mowed* down on these bad boys. They are English Toffee Cupcakes in honour of London hosting the games, but I think that might be a bit of a stretch. They are really just toffee flavoured. The British aspect comes from the flags- which I also made by hand, because when you are a blogger, you find yourself making tiny international flags.
*Correct pronunciation rhymes with loud, not code.
Point is – the cake is awesome and delicious and a recipe I would definitely make again, regardless of international sporting events.
Chock full of wee bits o’ toffee…That’s my British accent attempt
Regular toffee cupcakes……….. Dressed up & patriotic English Toffee
| English Toffee Cupcakes |
- 2/3 cup unsalted butter, room temperature
- 1 1/4 cups of brown sugar, lightly packed
- 3 eggs, room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- 1 tbsp white vinegar
- 1/2 cup toffee bits (I used Chip-its Skor Bits)
- Preheat oven to 350 degrees/F.
- In the bowl of an electric mixer, cream together butter and brown sugar until fluffy.
- Add the eggs to the butter and sugar one at a time, scraping the bowl after each egg. Add the vanilla.
- In a separate bowl, sift together flour, baking powder and salt.
- Combine whole milk and vinegar in a small bowl and let sit for 1 minute. (Alternatively you could use buttermilk in place of the whole milk and vinegar)
- Alternate adding the flour and the milk to the butter mixture, starting and ending with the flour. Scrape the bowl after each addition. Do not over mix.
- Once the flour and milk has been added, fold in the toffee bits.
- Bake in muffin tins lined with foil liners. The toffee will melt and caramelize further and just greasing the pan may not be enough to prevent it from sticking.
- Bake for 15-17 minutes or until a toothpick inserted in the centre of the cupcake comes out cleanly.
- Let cupcakes cool completely and frost with your favourite frosting. I just used a classic vanilla buttercream.
- Top with additional toffee bits for added decoration and texture.