Caramel Toffee! Yummy, sticky, an all time favorite! Why not bake a muffin/ cupcake with them. Said and done! Michael really enjoyed these treats and a cream cheese frosting goes very well with the richness of the toffee.
I used some fleur de sel popcorn for decorating. The crispyness of the popcorn added a fun touch to the cupcake.
Recipe for 12 muffins
1/2 cup sugar
1/2 cup soft butter or margarine
2 medium eggs
1 cup low fat natural plain yogurt
1.5 cups flour
1 tsp baking soda
pinch of salt
caramel toffee, cut in small pieces
200g soft butter
300g cream cheese (full-fat or low-fat; using low-fat cheese you may have a limpy frosting)
100-150g powdered sugar
Preheat the oven to 400°F.
Mix butter/margarine with sugar using a tabketop or hand-held mixer. Then add one egg at a time and mix until fluffy.
Add the yogurt, salt, flour and baking powder. Mix everything together quickly. Don’t overbeat the batter.
Dann den Joghurt unterrühren.
Lay the muffin pan with paper molds and scroop the batter into the mold. Cut the toffee in small pieces and add a few pieces to each muffin/cupcake. Make sure you give the toffee a try before adding them to the batter
Bake the muffins for about 22-25 minutes at 325°F.
Take the muffins out of the mold and let them cool off completely before frosting.
For the frosting add butter and cream cheese to a bowl and mix with a mixer. Add powdered sugar and mix until fluffy.
Decorate your cupcakes with frosting, extra toffee and popcorn.