Toffee Fairy Cakes

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF) and line a 12-cup fairy cake tin with parchment paper.

   Tip: Optional: Use a non-stick fairy cake tin for easier removal.

2. 2

   In a large mixing bowl, cream together the butter and sugar until light and fluffy.

   Tip: Use an electric mixer for this step.

3. 3

   Beat in the eggs one at a time, then stir in the golden syrup and toffee extract.

   Tip: Make sure to scrape down the sides of the bowl as needed.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Don't overmix the batter.

5. 5

   Fold in the toffee bits and melted butter until they are evenly distributed.

   Tip: Use a rubber spatula for this step.

6. 6

   Divide the batter evenly among the 12 cupcake liners.

   Tip: Smooth the tops with a spatula.

7. 7

   Bake for 15-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.

   Tip: Keep an eye on the cakes during the last 5 minutes of baking.

8. 8

   Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

   Tip: Let the cakes cool completely before frosting and glazing.

9. 9

   To make the glazing syrup, combine the glucose syrup and water in a small saucepan and heat over low heat until the syrup has dissolved.

   Tip: Adjust the consistency of the syrup by adding more water or glucose syrup as needed.

10. 10

    Drizzle the glazing syrup over the cooled cakes and sprinkle with toffee bits.

    Tip: Let the syrup set before serving.