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Digital Subscriptions > Baking Heaven > October 2019 > CUPCAKE HEAVEN


Mini bakes, maximum indulgence!


Individual sticky toff ee pudding cakes with salted caramel sauce

Decorate with apple crisps!


For the sponge

200g (7oz) unsalted butter

250g (9oz) dark muscovado sugar

100g (3½oz) black treacle

100g (3½oz) golden syrup

200ml (7floz) whole milk

2 large free-range eggs

250g (9oz) plain flour

1½ tsp bicarbonate of soda

For the salted caramel sauce

250ml (9floz) double cream

1 tbsp black treacle

150g (5½oz) demerara sugar

100g (3½oz) unsalted butter

1 tsp coarse sea salt

To decorate

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 crisps: 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 drying evenly.


I used Silverwood individual round mini cake pans for uniformity, but these work just as well in muffin tins or cake cases.

Butterfly cakes



For the cupcakes

175g (6oz) unsalted butter, softened

175g (6oz) golden caster sugar

finely grated zest of 1 orange

3 medium free-range eggs, plus 1 egg yolk

50ml (2floz) whole milk

175g (6oz) plain flour

1 tsp baking powder

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About Baking Heaven

The Great British Bake Off is back with a bang and we're celebrating with Kim-Joy's cute and creative bakes! We chat to the 2018 runner-up all about her brilliant new book, plus she shares her top tips for baking success! Nadiya Hussain also shares delicious family-friendly recipes, John Whaite makes simple speedy puds and we find out how to make a GBBO showstopper that's perfect for autumn! PLUS, we've got spectacularly spooky recipes for Halloween, fantastic competitions and lots more – don't miss it!