Food recipes
Chocolate Toffee Cupcakes
Chocolate Toffee Cupcakes Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated cocoa, dry powder, unsweetened leavening agents, baking soda water, bottled, generic oil, olive, salad or cooking v...
Chocolate Toffee Cupcakes
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
water, bottled, generic
oil, olive, salad or cooking
vinegar, distilled
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
nuts, almonds
Directions:
In a large bowl, combine flour, sugar, cocoa and baking soda.
Whisk the water, oil, vinegar and vanilla until smooth.
Gradually add to dry ingredients just until combined.
Stir in toffee bits.
Fill paper-lined muffin cups two-thirds full.
Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine confectioners' sugar and cocoa; set aside.
In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth.
Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached.
Stir in 1/2 cup toffee bits.
Frost cupcakes.
Cover and refrigerate until serving.
Top with remaining toffee bits before serving.
Yield: about 1-1/2 dozen.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
water, bottled, generic
oil, olive, salad or cooking
vinegar, distilled
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
nuts, almonds
Directions:
In a large bowl, combine flour, sugar, cocoa and baking soda.
Whisk the water, oil, vinegar and vanilla until smooth.
Gradually add to dry ingredients just until combined.
Stir in toffee bits.
Fill paper-lined muffin cups two-thirds full.
Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine confectioners' sugar and cocoa; set aside.
In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth.
Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached.
Stir in 1/2 cup toffee bits.
Frost cupcakes.
Cover and refrigerate until serving.
Top with remaining toffee bits before serving.
Yield: about 1-1/2 dozen.