This is another of my concocted recipes to bring a bit of variation to the humble sponge cake. It tastes as good as it sounds, and as ever with me, it’s really rather easy!
So for these little beauties you will need:100g softened butter 100g light muscavado sugar 100g self raising flour 2 eggs a 120g box of Malteasers (regular size – or a sharing bag, whatever’s on special offer) a jar of toffee sauce, dulce de leche, carnation caramel or similar
and for the icing,125g very soft butter (salted), freshly ground salt 250g icing sugar and some Malteasers to decorate
Preheat your oven to 180C, (Fan 160C) Gas 4 and line a muffin/cupcake tin with 10 deep cake cases. Find your trusty hand mixer.
Then, into a bowl put the butter, sugar, eggs and flour and mix together to a batter with your hand mixer. Really, it’s that easy.
To slacken the mixture off, add about 3 tablespoons of the caramel sauce.
Put most of the Malteasers into a plastic bag (leave at least 12) and gently bash with a spoon/rolling pin to break up a bit. You want some chunks remaining – not all crumbs. Stir into your mix.
Using an ice-cream scoop put the mixture into the cases. You want each case to be a maximum of 2/3 full – any more and it will explode out the top.
Bake for 8 minutes and then, with your usual ninja like skills, open the oven and very quickly turn the tray around so the cakes cook evenly. Cook for another 8 minutes or so until the cakes are springy to the touch.
Allow to cool, or you will burn your fingers.
To make your icing, soften the butter until it’s almost melted (using slightly salted butter is really good for this) and beat together with your icing sugar (again, use your hand mixer).
Add about another 3 tablespoons (or so) of the dulce de leche caramel, about a teaspoon of freshly ground salt and about a tablespoon of boiling water. You should get a smooth, soft, buttercream. If it’s still a bit thick/lumpy, add a bit more boiling water and beat until smooth.
Pipe/swirl/dollop on the cake to your liking and decorate as you see fit – a Malteaser on the top and a bit of edible glitter looks fantastic!
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