♬ 'MTV Presents Unplugged: Florence and the Machine'
Three years ago I was baking nearly everyday, I didn't need an excuse to get the oven on and use edible glitter! Remember when I made Flourless Snickers Cupcakes in 2012? To be honest looking back on them now they didn't look appetising but thank goodness I've got better and smashed it this time with the cakes you are staring fiercely at.
My next wedding project is to make three cakes of different flavours with influences from Lily Vanilli and Annie Bell. Both these ladies have inspired me on my baking journey ever since I started whisking. I am so close to owning all of Annie's books and visit Lily Vanilli's when I can to see what she has created. Both are indisputably Jaguars in the cake industry.
Here's the recipe for Snickers style cupcakes.
60g unsalted butter
150g light brown sugar
1 medium egg
20g cocoa powder
150g Doves gluten free plain flour
1 tsp caramel essence
Half a teaspoon of buttermilk
Half a teaspoon of bicarbonate of soda
2 tsp white wine vinegar
Salted caramel sauce
60g unsalted butter
130g icing sugar
50g cocoa powder
2 tbsp semi skimmed milk
150g caster sugar
▶ Preheat oven 180°c
Make the brittle by adding the sugar and water to a non stick frying pan. This will take about 7 minutes on a medium heat. The bubbles will be getting larger and larger then suddenly turning brown. Once the sugar caramelises add the peanuts and stir by shaking the frying pan carefully. Tip on a greased tray and leave to cool.
Smash up with pestle and mortar or with hands to get shards of brittle.
Whisk butter and sugar until fluffy and well combined.
Add egg, whisk for another two minutes.
Add flour, buttermilk, essence and cocoa - fold in.
Tip in bicarbonate of soda then vinegar - continue to fold in.
Divide mixture between 12 muffin cases and bake for 20 minutes.
Leave to cool.
Using an apple corer, make holes in each cupcake and add a small spoon of salted caramel sauce.
Make the frosting by combing all the ingredients and pipe generously on each cupcake.
Drizzle more sauce on top.
Stick a shard of brittle in and then you are done!