Cupcakes / Uncategorized

Hummingbird Bakery Sticky Toffee Cupcakes

Hello friends, and welcome! A special welcome to all my new followers on blogspot and Twitter. Last week I made some cupcakes for my Dad to take to work, they were very popular last time and he requested some more! I decided as it is autumn I would use one of the autumnal recipes from Hummingbird Bakery’s Cake Days
The mixture is characteristically wet, as you see above and a delicious looking colour!


Don’t fill the cases too much if you want flat tops.
While they were in the oven, I started making the buttercream, the recipe called for caramel or Dulce du Leche, but I didn’t have any, only condensed milk. Now I have a confession to make – despite having great advice from my twitter followers, I decided against boiling the tin as I only needed 100g of it. So I heated it slowly in the pan, and it went gorgeous and caramelly in the pan, I then took it off the heat.
Here are my cupcakes straight out of the oven, they changed to this lovely colour all the way through.
I continued making my buttercream, using the Hummingbird Bakery recipe, and then attempted to pour the caramel in, to found it had set completely hard! I warmed it through in the pan and poured in into the buttercream whilst it was still warm (I was having a stupid day) and it turned into little caramel pellets. However it tasted quite interesting, so I decided to go with it!


Here are my finished cupcakes, in Mary Berry tradition I put a bit of the ingredient on the top, using the dried dates (some people don’t like dates so I also thought this doubled as a warning)


One thought on “Hummingbird Bakery Sticky Toffee Cupcakes

  1. Pingback: Chocolate Fondant Cupcakes – Hummingbird Bakery | Riverside Baking

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