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Cook: 15 - 20 min. | Servings: 18 cupcakes


Ek het 18 cupcakes uit mengsel gekry en ek het myne so bietjie ge-poke voor ek karamel oor gegooi het

  • For the cake:
  • ¾ cup 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
  • Sticky toffee topping:
  • 125 grams butter
  • 1 ½ cups of brown sugar
  • ½ tin of sweetened condensed milk.
  • 5 ml vanilla essence

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 ºC 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, poke with a toothpick and drizzle toffee on top.
Don’t boil the caramel to long you will get fudge 🙂

Photo: Annetjie van Huyssteen

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