It was Button buddy Laura’s birthday a little while ago, and if there’s one thing I know, its that laura LOVES cake. She also loves biscuits, tea and toblerone. As tea and biscuits would make for an odd (or amazing?!) cake, I thought I would have a go at some toblerone cupcakes. They tasted pretty good, even though I overbaked them a bit (I forgot to put on the timer, oops.) I adapted this recipe from a staple caramel sponge cake.
For the batter:
- 175g butter, softened
- 175g light muscovado sugar
- 2 large eggs
- 175g self-raising flour
- 2 tbsp milk
- 100g Toblerone, chopped into small chunks
For the frosting:
- 130g unsalted butter
- 350g icing sugar
- 2tbsp runny honey
- 2tbsp milk
- 50g Toblerone, chopped into small chunks
1. Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Cream the butter and sugar together with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a wooden spoon. Finally, stir the toblerone chunks into the mixture.
2. Divide between the muffin cases so that they are 2 thirds full and bake for 18-20 mins until springy. Leave to cool completely.
3. Place all of the ingredients for the frosting in the bowl and whisk until light and fluffy. If your frosting is too stiff, add a bit more milk. Fit a piping bag with a closed star nozzle and fill with frosting. Pipe the icing onto the cakes, starting in the centre and swirling out.
4. Finally, sprinkle the remaining toblerone chunks onto the cakes. If there are any left over bits, eat them. That bit is really important.