Where to buy
Toffee Cake Mix - Buy 2 get 1 free - whilst stocks last!
Wright’s Toffee Cake Mix 500g
Water (Boiling) 200ml
Vegetable Oil 60ml (4 tbsp)
Water (Cold) 50ml
Double Cream 300ml
Caramel/Toffee 1 tin (397g)
Toffee Sauce 2 tbsp
Toffee Shards 2 tbsp
METHOD (Makes 12)
Place the dates into a bowl and add the boiling water and allow to cool.
Either using a hand blender or food processor, blend the date mixture into a pureé.
Add the cake mix, vegetable oil and cold water to the date mixture and beat for 1-2 minutes until well combined.
Line a standard 12 hole muffin tray tin with muffin cases.
Divide the mixture between 12 muffin cases.
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-22 minutes until golden in colour and firm to the touch.
Allow to cool completely before decorating.
Whip up the double cream till thick.
Beat the caramel or toffee till soft and carefully fold into the cream, without loosening it too much.
Cut out a circle piece of cake from the centre from the top of each cupcake.
Place a tablespoon of the topping in the middle of the cake.
Split the circle in half and place on top of the topping like butterfly wings.
Drizzle with toffee sauce and sprinkle on the toffee shards.