Sticky Toffee Cupcakes Recipe by Jane's Patisserie

1. Heat your oven to 160°C fan. Line an 8 inch spring form cake tin with butter and parchment.
2. Make the streusel topping by dicing your butter into small cubes, and getting them in a bowl with the flour. Rub together with your fingers until the mixture looks like breadcrumbs clumping together, then add the sugar and mix until just combined.
3. Make the cake. Sift your flour and baking powder into a medium sized bowl.
4. Add your caster sugar, vegetable oil, eggs, yoghurt, vanilla bean paste and the grated zest of your lemon to a large mixing bowl, and whisk until combined. Add your dry ingredients, and whisk in one direction until just combined.
5. Toss 2/3rds of the blackberries with the remaining 1 tbsp flour, then add these to the mix and gently fold them in.
6. Pour the mixture into the cake tin, then smooth out the surface with a rubber spatula. Sprinkle the remaining blackberries on top, as well as the streusel topping then bake for 1 hour. To check if it is cooked, insert a metal skewer through the middle. If there is any batter on the skewer, return to the oven for 10 minutes.
7. Allow to cool in its tin before eating, with another dollop of yoghurt if you like.

For the Sauce

1. Whilst the cakes are cooling... make the sauce
2. Add all the ingredients into a pan, and heat on a low heat till the butter has melted, and everything is mixed in.
3. Bring the mixture to the boil and boil for 1 minute.
4. Once the mixture has boiled, remove from the heat and leave the sauce to cool fully. Stir occasionally so a skin isn't formed.

For the Buttercream

1. Add your unsalted butter to a bowl and mix until smooth
2. Add in the icing sugar and beat in until fully mixed in
3. Add in the cooled sticky toffee sauce and mix again until delicious and perfect.

Decoration

• Optional extra - core out the middle of the cupcakes and fill with sauce
• Pipe onto the cupcakes and then add a drizzle of toffee sauce
• Add a piece of fudge/toffee