Curly Wurly cupcakes

Lucy Lovells chocolate and toffee marbled cupcakes are a fun, tasty treat for Curly Wurly fans
By Lucy Lovell
Curly Wurly cupcakes
  • Rating:
  • Serves: Makes 10 large cupcakes
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes
  • Effort: easy

Ingredients

For the chocolate cupcake batter

  • 60 g unsalted butter, softened
  • 60 g caster sugar
  • 50 g self-raising flour
  • 10 g cocoa powder
  • ½ tsp bicarbonate of soda
  • 1 large egg, beaten

For the toffee cupcake batter

  • 60 g unsalted butter, softened
  • 45 g light soft brown sugar
  • 1 tbsp golden syrup
  • 60 g self-raising flour
  • ¼ tsp mixed spice
  • 1 large egg, beaten

For the frosting

  • 1½ curly wurly chocolate bars, chopped into small pieces
  • 3 tbsp double cream
  • 1 tbsp golden caster sugar
  • 275 g icing sugar
  • 75 g butter, softened
  • 1 tbsp milk

To decorate

  • 1½ Curly Wurly chocolate bars, cut into 10 pieces

Tips and Suggestions

If the toffee sauce becomes too thick at any point, just return it to the heat and warm gently

Method

1. Preheat oven to 190C/170C fan/gas 5. Line a muffin tin with 10 paper muffin cases.

2. For the chocolate cupcake batter: Using a handheld electric mixer, cream together the softened butter and sugar until pale.

3. Add sifted flour, cocoa powder, bicarbonate of soda and egg, and beat until just combined. Set aside.

4. For the toffee cupcake batter: Using a handheld electric mixer, cream together the softened butter, sugar and syrup until pale.

5. Add sifted flour, mixed spice and egg, and beat until just combined.

6. To assemble the cupcakes: Using a teaspoon, fill the cupcake cases with alternate spoonfuls of the two batters, to create a marble effect. Try not to mix the two together as any small gaps will be filled during baking.

7. Bake for approximately 20 minutes, or until lightly browned, then allow to cool.

8. For the frosting: Make a toffee sauce by gently melting the chopped Curly Wurly, double cream and golden caster sugar together, stirring continuously. Set to one side and allow to cool a little.

9. Sift the icing sugar into a large bowl. Rub the softened butter into the icing sugar using the back of a wooden spoon.

10. Once the icing sugar has been incorporated, add the milk and about 1½ tablespoon of the toffee sauce. Whisk with an electric mixer until light and fluffy.

11. Pipe the frosting onto the cupcakes. Using a piping bag, drizzle the remaining toffee sauce over the top and finish with a piece of Curly Wurly.

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