Toffee and Hazelnut Cupcakes

Sep 14, 2023
3 min read

RECIPE N0.8

Buried within the flour-dusted pages of my cherished cookbook lies a recipe that perfectly encapsulates the essence of autumn, otherwise known as Toffee and Hazelnut Cupcakes 🌰🍂

As we bid farewell to the sweltering September heatwave and welcome the idea of crisp, golden days ahead, there's no better way to embrace the season's flavours than with these delectable little sponges.

INDULGENT DESSERT or AFTERNOON TREAT?

Savour the warmth of these cupcakes, infused with the rich flavours of salted caramel and toffee nut syrup, topped with a hazelnut and a generous sprinkle of mixed nuts to serve.

This delightful recipe offers the perfect balance of sweetness and nuttiness, making these cupcakes the perfect dessert to indulge in after a cosy, homemade meal. They also pair beautifully with a tea or coffee as a mid-afternoon treat, adding a touch of sweetness to your day.

TOFFEE and HAZELNUT CUPCAKES

Ingredients List (Cupcakes) 📝

150g softened butter
150g light brown sugar
200g self-raising flour
2 eggs, room temperature
1 tsp baking powder
1/2 tsp ground mixed spice
1 dsp Monin salted caramel syrup
1 dsp Monin toffee nut syrup
1 cap of vanilla extract

Ingredients List (Icing) 📝

4 tsp butter
Icing sugar
4 caps of milk
1 cap of vanilla extract
1/2 tsp Monin salted caramel syrup
1/2 tsp Monin toffee nut syrup
12 hazelnuts and crushed mixed nuts

Baking Method 🍪

1. Preheat the oven to 180C/ Fan 160C/ Gas Mark 4. Then, place 12 cupcake cases in a tray and set aside.

2. In a large mixing bowl, combine the butter and sugar. When the mixture is light and fluffy, add 2 whisked eggs and stir.

3. Next, sift the flour, ground mixed spice, and baking powder into the bowl and combine until the mix is silky and smooth.

4. Add 1 dsp of salted caramel syrup and 1 dsp of toffee nut syrup into the bowl. Then, add 1 cap of vanilla extract and mix with the rest of the ingredients.

5. When the ingredients are combined, pour the batter evenly into 12 cupcake cases and bake in the preheated oven for 15-20 minutes.

6. Once cooked, transfer the cupcakes onto a wire rack and set to one side to cool.

For the Icing 🎂

7. While the cupcakes cool, prepare the frosting by mixing butter and icing sugar in a bowl until the desired consistency is reached.

8. Next, add 1 tsp of vanilla extract, 1/2 tsp of salted caramel syrup, and 1/2 tsp of toffee nut syrup to the mix.

9. Gradually add more icing sugar and 4 caps of milk into the bowl and stir using an electric mixer until the frosting becomes light and fluffy.

10. Once the cupcakes have cooled, spoon a small amount of frosting over each one.

11. Then, place one hazelnut on each cupcake and sprinkle crushed mixed nuts over the top.

12. When the cupcakes are fully decorated, transfer them onto a cake tier or serving plate to finish.

TOP Tip.

For the mixed nut topping, begin by taking a small handful of walnuts, cashews, or almonds. Place them inside a sandwich bag, position on a level surface, and roll a rolling pin over the bag until a breadcrumb-like consistency is reached.