Toffee Cake Recipe Mary Berry

TOFFEE CUPCAKES

Toffee Cupcakes image

These sticky and sweet toffee cupcakes from Mary Berry's cookbook, Mary Berry Everyday, are perfect for afternoon tea and elevenses. Plus they can be made in advance.

Provided by Mary Berry

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 180°C/160°C fan/Gas 4 and line the tin with paper cases. First make the toffee sauce. Measure all the ingredients into a saucepan and stir over a medium heat. Once the butter has melted and combined with the sugar and cream, bring to the boil and allow to bubble for about 3 minutes to thicken. Set aside to cool down completely. To make the sponge for the cupcakes, measure all the ingredients into a large bowl and whisk with an electric hand whisk until blended and smooth. Spoon the mixture into the paper cases, dividing it evenly between them. Bake in the oven for about 20 minutes or until well risen, golden and springy to the touch. Remove from the oven and leave to cool in the tin for a few minutes before transferring to a wire rack to cool down fully. To make the icing, measure the butter and icing sugar into a bowl and whisk with an electric hand whisk until light and fluffy, or use a freestanding food mixer. Add three-quarters of the toffee sauce to the icing and whisk to combine. Keep the speed low or the sugar will fly everywhere! Spoon into a piping bag and pipe swirls on top of each cupcake using either a plain or star nozzle. Use a teaspoon to drizzle the remaining sauce over the top. Cook time: 25 minutes, plus cooling. Prepare ahead: The cupcakes can be made 1-2 days in advance and stored in an airtight container in a cool place. The icing can be made up to 8 hours ahead. Cover the surface to stop it drying out. Freeze: The sponges freeze well without the icing. Mary's Everyday Tip: To measure black treacle accurately, spray or coat the spoon with a little oil before scooping up the treacle from the tin. The treacle will then slip off easily when you add it to the bowl.

EASY CARAMEL CAKE

Easy caramel cake image

Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up

Provided by Good Food team

Categories Afternoon tea, Dessert

Time 1h

Yield Serves 12-14

Number Of Ingredients 11

Ingredients

225g softened salted butter, plus extra for the tins
125g golden caster sugar
100g light brown soft sugar
1 tsp vanilla extract
4 large eggs
225g self raising flour
2 tbsp milk
toffee, chocolate or caramel pieces, to decorate
200g softened salted butter
400g icing sugar (golden icing sugar if you can find it - it adds a golden colour and caramel flavour)
70g caramel sauce, dulce de leche or caramel spread, plus 3 tbsp to serve

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

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