A question for your knowledge. These were a little experiment, you can see the toffee sank to the bottom. Anybody good at the whole science thing of baking? If so, please tell me why the toffee sank to the bottom and what could I do to suspend the toffee pieces throughout the cake. Possibly sprinkle the toffee pieces on the top prior to baking?
Why did I bake these, for Quirky Cupcake's beloved Jaos' birthday of course! Quirky Cupcake runs a monthly Cupcake Hero event, this month the theme was coffee. I LOVE coffee cake, always have done, even as a child when I didn't like coffee, I loved coffee cake.
As I said they were an experiment, I wanted to make coffee cake but I wanted to do something different to my normal coffee cake. I kept thinking.... and thinking... Then just as I was stuffing another left over from Christmas toffee in my mouth I thought toffee coffee. I quickly put the rest of the bag of toffees in the freezer.... and waited.
Toffee Coffee Cupcakes
4oz self raising flour
4oz soft butter, room temperature
2 medium size eggs, room temperature
1 or 2 teaspoons of instant coffee, depending how strong you like your coffee cake
Splash of milk
10 frozen toffees
Pre-heat then oven to 175C (medium heat)
Unwrap the toffees and place in a small food processor, blitz until you have small pieces, some will be like sand.
Cream the butter and sugar until light and fluffy, add the eggs and mix, sift in the flour and mix, add the coffee powder and mix, add a splash of milk to loosen.
Note: I mixed in the toffee pieces with the cake mixture before baking but next time I'd sprinkle them on the top just before putting in the oven. Unless someone tells me a better way - please?
Spoon into cake cases and then bake in the oven. The tiny ones take about 10 minutes, the larger ones 12-15 minutes, this will all depend on your oven.
Allow to cool and then ice as you please. We also made chocolate cupcakes as we had young guests who I didn't think should be eating coffee cake. This meant we had to make coffee icing (icing sugar, instant espresso powder and a tiny amount of hot water to make a paste) and chocolate icing, using cocoa powder instead of espresso powder. We then used both lots of icing to decorate the cakes.
Almost every morning I make a pot of stove top coffee and drink this all myself. I usually get 3 small cups out of it if mixed with hot milk. Please help me I've had 4 of these cakes this morning alongside my normal caffeine hit in liquid form - I'm seriously buzzing!