Toffee Cupcake Filling

Toffee Cupcake Filling

A deliciously decadent way to liven up those cupcakes!

YIELDS

¾ cup filling

INGREDIENTS

Toffee Cupcake Filling

  • 2 tablespoons butter, unsalted
  • 1/2 cup firmly packed C&H® Dark Brown Sugar
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract, pure
  • 1 pinch kosher salt

INSTRUCTIONS

Toffee Cupcake Filling

In medium saucepan, melt butter over medium-high heat. Clip candy thermometer onto side of pan, add sugar and cream, and stir just to moisten sugar. Bring to boil; cook 5 minutes, or until mixture registers 225°F (thread stage). Remove pan from heat, stir in vanilla and salt; set aside to cool. Cover and refrigerate until ready to use or for up to 3 days.

To Fill Cupcakes: Load plastic squirt bottle with filling (8-oz. bottles work best and are available in cookware/baking stores). Next, place it in shallow warm water bath to soften filling. Snip bottle tip to create 1/4-inch opening; gently poke bottle into top of cooled cupcake. Gently squeeze until you feel cupcake plump up with filling and take on weight. Cover the hole by generously spreading the frosting of your choice over each cupcake.

Featured By: Elizabeth Falkner's "Demolition Desserts: Recipes from Citizen Cake," published by Ten Speed Press, Berkeley, CA