Zelda Geldenhuys Griessel
For the cake:
■¾ cups of milk
■½ cup of sunflower oil
■5 ml vanilla essence
■4 large eggs
■1 cup sugar
■1 ½ cups of all-purpose flour
■2 teaspoons of baking powder
■A pinch of salt
For the sticky toffee topping:
■125 gr butter
■1 ½ cups of brown sugar
■½ tin of sweetened condensed milk.
■5 ml vanilla essence
Method for Sticky Toffee Vanilla Cupcakes:
■First off, heat the milk, vanilla and oil in the microwave until lukewarm. Set aside.
■In an electric mixer, beat the sugar and eggs together until creamy.
■Sift the flour, sugar, baking powder and salt into the egg and sugar mixture
■Lastly add the milk to this mixture and gently beat until incorporated.
■Add spoonful of batter into your muffin cups by filling it about halfway.
■Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes, until your tester pick comes out clean.
■Remove on a cooling rack and leave to cool.
■In a medium saucepan, heat the butter and sugar to boiling point, add the sweetened condensed milk and whisk until it reaches a golden color, (this might take a while) remove from heat, add the vanilla essence and whisk through.
■Arrange muffins on a line of wax paper and drizzle toffee on top
For the cake:
■¾ cups of milk
■½ cup of sunflower oil
■5 ml vanilla essence
■4 large eggs
■1 cup sugar
■1 ½ cups of all-purpose flour
■2 teaspoons of baking powder
■A pinch of salt
For the sticky toffee topping:
■125 gr butter
■1 ½ cups of brown sugar
■½ tin of sweetened condensed milk.
■5 ml vanilla essence
Method for Sticky Toffee Vanilla Cupcakes:
■First off, heat the milk, vanilla and oil in the microwave until lukewarm. Set aside.
■In an electric mixer, beat the sugar and eggs together until creamy.
■Sift the flour, sugar, baking powder and salt into the egg and sugar mixture
■Lastly add the milk to this mixture and gently beat until incorporated.
■Add spoonful of batter into your muffin cups by filling it about halfway.
■Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes, until your tester pick comes out clean.
■Remove on a cooling rack and leave to cool.
■In a medium saucepan, heat the butter and sugar to boiling point, add the sweetened condensed milk and whisk until it reaches a golden color, (this might take a while) remove from heat, add the vanilla essence and whisk through.
■Arrange muffins on a line of wax paper and drizzle toffee on top
■¾ cups of milk
■½ cup of sunflower oil
■5 ml vanilla essence
■4 large eggs
■1 cup sugar
■1 ½ cups of all-purpose flour
■2 teaspoons of baking powder
■A pinch of salt
For the sticky toffee topping:
■125 gr butter
■1 ½ cups of brown sugar
■½ tin of sweetened condensed milk.
■5 ml vanilla essence
Method for Sticky Toffee Vanilla Cupcakes:
■First off, heat the milk, vanilla and oil in the microwave until lukewarm. Set aside.
■In an electric mixer, beat the sugar and eggs together until creamy.
■Sift the flour, sugar, baking powder and salt into the egg and sugar mixture
■Lastly add the milk to this mixture and gently beat until incorporated.
■Add spoonful of batter into your muffin cups by filling it about halfway.
■Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes, until your tester pick comes out clean.
■Remove on a cooling rack and leave to cool.
■In a medium saucepan, heat the butter and sugar to boiling point, add the sweetened condensed milk and whisk until it reaches a golden color, (this might take a while) remove from heat, add the vanilla essence and whisk through.
■Arrange muffins on a line of wax paper and drizzle toffee on top
