Toffee

Sometimes recipes go wrong, we have all been there, and you panic, throw it all away and think what a waste of time, effort and money.

This was supposed to be millionaires shortbread… As you can see it is not! I followed the recipe (click on the picture) exactly, and what I ended up with was a lovely delicious shortbread, and hard toffee, not caramel, not soft and chewy, hard brittle toffee, but both elements were still delicious, so… What to do?

I cut the short bread off the toffee, covered it in melted chocolate and had two yummy treats, yummy toffee and chocolate covered shortbread…

I guess what I’m saying is sometimes things go wrong, but don’t panic, be creative and use your initiative. I think boiling the caramel for a shorter time would result in a gooey but set caramel, so have a go and let me know., but remember to stir constantly otherwise it catches at the bottom of the sauce pan.

Happy baking x

Millionaires shortbread cupcake

This cupcake embraces the flavours of chocolate and caramel which you would typically find in a millionaires shortbread, sprikle the top of your frosting with crumbs or a piece of shortbread to complete the flavour sensation.

For the chocolate cupcake recipe, check out my easter cupcake blog, it’s the same one.

Here is the recipe for caramel frosting…
500g icing sugar sifted
160g unsalted butter softened
50ml whole milk
100g tinned caramel or dulce de leche

Using an electric whisk or mixer with paddle attachment, beat the icing sugar and butter on a low speed until powdery in texture, slowly beat in the milk, then increase the speed to high until light and fluffy. Add in the caramel and beat well.

Frost your chocolate cupcake and decorate with good bought or homemade shortbread, I opted for chocolate sprinkles here. You could even use an apple corer to remove the centre of the cupcake and fill it with caramel for an indulgent surprise!

You can do anything with cupcakes… Let your imagination run wild…
Happy baking x