Caramel Toffee Cupcakes

First make the caramel toffee syrup ~ Pour the white sugar (syrup) and water into the pot, bring to a boil over medium-low heat, stirring constantly

After the syrup changes color slightly, turn to low heat and pay attention to the color of the syrup

Cook until light amber color and turn off the heat. Be careful not to overcook it, otherwise it will become bitter! Stir constantly while cooking

In another pot, bring the light cream to a boil

Pour the boiling whipped cream into the syrup, pay attention to a small amount and many times, it will boil, be careful of scalding, and stir constantly

Pour it out and let it cool. It’s caramel toffee syrup. You can make more of it. It’s perfect for eating bread and other things. It tastes the same as toffee

Cut the butter into small pieces and soften it at room temperature (if you lightly touch a pit, it is softened)

Add fine granulated sugar (cake) and beat until the color becomes lighter and the volume becomes larger

Add the egg liquid at room temperature in 3 times. It must be at room temperature (around 24.25℃), otherwise the oil and water will separate. Stir evenly each time before adding new egg liquid

Add the yogurt in 2 batches. The yogurt should be original, thicker is better. I use homemade yogurt. Note that the yogurt should also be brought to room temperature. Then add 48g of cooled caramel toffee syrup and stir evenly.

Sift in the powder and stir evenly. Do not stir too much to avoid gluten

Put the cake batter into a piping bag and cut a small opening at the bottom of the bag

First, squeeze half of the cake batter into the paper tray

Add a little syrup and adjust the amount according to taste. If you like it sweet, add more. If you don’t like it, you can omit it

Pour in the remaining batter until it is 8.9 minutes full, and add a little syrup on the surface. This step must be added as it will enhance the flavor of the cake. In addition, you can put your favorite ingredients on the surface of the cake, such as oatmeal, chopped walnuts, white sesame seeds, etc.

Preheat the oven to 180℃, bake for 10 minutes on top and bottom, then turn to 160℃, and bake for another 20 minutes. Take it out of the oven while it's hot and it's done~ When you eat it while it's hot, the outside will be crispy and the inside will be soft cake and sweet toffee flavor~

After it is completely cooled, the skin will soften and the cake will become soft as a whole. Enjoy it with coffee

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