Walnut Toffee Cupcakes
- Eggs 2
- Plain flour 2 ounce
- Walnut chopped 1/2 cup
- Vanilla essence 1 tsp
- Plain chocolate 3, 1/2 ounce
- Butter 4, 1/2 ounce
- Brown sugar 5, 1/2 ounce
- For Topping:
- Olpers cream 4 ounces
- Chocolate chopped 4 ounces
- Liquid glucose 1 tbsp
- White chocolate grated for garnishing
Pre heat oven at 190 degree C.
Melt the chocolate in a bowl over a pan of hot water.
Add butter into the chocolate and mix well till well bended.
In another bowl beat eggs and sugar till foamy.
Fold the egg mixture into the chocolate mixture.
Then fold in the flour with chopped walnuts.
Divide the mixture between the cupcake paper cases.
Bake for 20 minutes at 180 degree C.
Remove and cool.
Spread the topping over the cup cake, garnish with walnuts halves and dust with icing sugar.
For Topping: Bring the cream to boil in a sauce pan.
Remove the pan from heat and stir in liquid glucose.
Also add 4 chopped chocolate.
Mix well until the chocolate melts, and allow it to cool enough to coat the cup cakes.