Since I didn't have time to bake on Friday night, I was out at the playoffs of a basketball game, and since I always find time to bake I decided to make these TFC cakes for a special treat last night, Saturday. The sponge is meant to be like sticky toffee pudding, but I decided to take the raisins etc out, after a bad experience in my younger years of eating a sticky toffee pudding with disgusting raisins in and ending up being sick :(. So it was a big no no for the raisins from me! Haha. I then decided to add a piece of fudge into the centre of each, so that when in the oven it melted and went all sticky and yummy and then topped it with caramel buttercream frosting and topped with a little cute cube of fudge hehe :). When making the cakes I found that the mix for the actual cake was way too floury so I have altered the recipe that I'm going to put up here and have added extra sugar and golden syrup. Despite the cakes the buttercream is deliciously sweet and compliments the cakes really well, great if you have a sweet tooth, I literally had to stop myself from eating it from the bowl it's so good. Members of my family loved these and my dad took some into his work and they even said they would pay next time they were so good! So I was quite pleased with that, even more motivation to bake more stuff! Well I hope you like the recipe.
All the ingredients you will need
Stirring some of the flour, baking powder, sugar, golden syrup, egg and melted butter
Beating in the hot water and flour
Filling the cupcake liners and adding a cube of fudge to each
Whipping up the buttercream
The finished products
3 teaspoons baking powder
420g self raising flour
125g light muscovado sugar
4 tablespoons golden syrup
3 large eggs, at room temperature
90g melted butter
420ml hot water
1.Preheat the oven to 200degrees celsius and line a muffin tin with muffin liners.
2.In a large bowl add the sugar, golden syrup, eggs and melted butter. Then sift in a little of the flour, about 50g and the baking powder and stir.
3.Add the hot water and the remaining flour to the mixture and mix well on a low-medium speed with a whisk until all lumps are removed and everything is fully incorporated.
4.Divide the mixture between the liners and place a small cube of fudge into the centre of each. Bake for about 15 minutes or until a toothpick is inserted into the centre and comes out clean.
5.Allow to cool in the muffin tin for 5 minutes and then place on a wire rack and allow to cool a further 30 minutes before frosting.
225g caramel sauce
2 tablespoons milk
1 teaspoon milk
450g icing sugar, sifted
1.Cream the butter until light and fluffy with a whisk for about 2 minutes.
2.To the butter add the caramel sauce, 1 tablespoon milk and vanilla and beat well.
3.Gradually add the icing sugar, 125g time, beating well on medium speed.
4.Add final tablespoon of milk and beat until light and fluffy and desired consistency has been achieved.
5.Pipe onto cake and top with a small cube of fudge.