Milky Way cupcakes with caramel toffee ... very delicious!
Learn more about Irene Hernández
Ingredients12 portions
Preparation
For the base: Heat the oven to 180ºC and place cups in the cupcake mold.
Sift the following ingredients in a bowl: flour, cocoa, baking soda and salt.
In blender with paddle adapter at medium-high speed, beat the sugar with mashed sugar and butter until fluffing around 3 minutes.
Add the egg and vanilla and continue beating at the same speed, be careful to scrape with a miserable one so that all the ingredients are integrated.
Add in 3 equal parts the water and the cream to beat for maximum 30 seconds, do not overbattle.
Pour the preparation in two molds with saucers and bake for 30 minutes at 180ºC or until the toothpick comes out clean.
For the Toffee: Heat in the Teflon pan over low heat until the sugar is golden brown.
Add warm cream in one stroke and move with a manual balloon to obtain a chewy texture, add the butter to give flavor and shine.
Decoration: Cut the milky way in rectangles of 1 cm.
Assembly: In the cupcakes put the toffee and several pieces of milky way, to give volume you can insert some in chopsticks and put them on top.
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