Food_Heaven_-_October_2019

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WE LOVE... RETRO LEMON CUPCAKES pg19 // UNICORN CUPCAKES pg21 // TWIX CUPCAKES pg

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WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 17

Individual sticky

WR̆ HHSXGGLQJ

cakes with salted

caramel sauce

MAKES 10

For the sponge

200g (7oz) unsalted butter

250g (9oz) dark muscovado sugar

100g (3½oz) black treacle

100g (3½oz) golden syrup

200ml (7fl oz) whole milk

2 large free-range eggs

250g (9oz) plain fl our

1½ tsp bicarbonate of soda

For the salted caramel sauce

250ml (9fl oz) double cream

1 tbsp black treacle

150g (5½oz) demerara sugar

100g (3½oz) unsalted butter

1 tsp coarse sea salt

To de c orate

1-2 Pink Lady® apples

½ tbsp lemon juice

½ tbsp clear honey

1 Preheat the oven to 180°C/Gas Mark

4. Grease ten x 7.5cm (3in) individual
   cake tins.
   2 For the toffee sponge, melt the butter
   with the sugar, golden syrup and treacle
   in a large pan. Heat and stir gently until
   the sugar has dissolved.
   3 While whisking the hot mixture,
   slowly pour the milk into the saucepan
   and beat in the eggs until well
   combined. Sift the remaining dry
   ingredients over the pan, using an
   electric hand whisk on a low setting to
   combine the mixture. This helps to

prevent pockets of flour.

4 Divide the mixture evenly among the

pans, then bake in the oven for

30-35 minutes.

5 Remove the cakes from the oven

and leave to cool in the tins for

10-15 minutes before turning them out

onto a wire rack to cool completely. If

necessary, trim the tops of the cakes so

they are the same height.

6 To make the salted caramel sauce,

put the cream, sugar, treacle and butter

into a saucepan and heat gently until the

sugar has dissolved. Boil on a high heat

for 10-15 minutes until it thickens (it will

thicken more once cooled), then add a

generous amount of coarse sea salt.

7 Pour the sauce over the cakes until it

drips down the sides. Decorate with

dried apple crisps or fudge pieces.

8 To make apple c ris ps: Cut a Pink

Lady® apple in half then, using a

mandoline, cut it into thin slices. Place

on a lined baking sheet. Mix the lemon

juice and honey together, then brush

over both sides of the slices. Bake for

45-50 minutes at 140°C/Gas Mark

1, until lightly golden. Check frequently

to make sure they are dr ying evenly.

TIP!

I used Silverwood individual round mini

cake pans for uniformity, but these work

just as well in muf fin tins or cake cases.

By Jennifer Downman

(Instagram @Jennywrenbakes)

Deco

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with

appl

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ps!

CUPCAKE

SPECIAL