A soft and light vanilla buttercream frosting drizzled with a light layer of toffee flavoured sauce. This is simple indulgence at its best! Made with only a few simple ingredients, this is quick and easy to make and tastes absolutely delicious! I love to pile this high on top of a plain vanilla cake, or my date cupcakes creating a delicious date toffee bake.
The base of this is my classic buttercream recipe. To make this, start to make a basic buttercream frosting. Mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! Whenever using vanilla, I always recommend using vanilla paste over the liquid vanilla essence. I find that this provides a nicer more authentic flavour whereas the liquid version can taste quite artificial. I also find that it has a better consistency and allows the icing to hold its shape better without becoming too runny.
Toffee
With this buttercream frosting, I wanted it to have a strong vanilla flavour. So for this reason, I added 1/2 teaspoon vanilla extract to give a stronger flavour. I found that this really complimented the toffee flavouring.
After the icing is finished and the cake is decorated you can add the toffee element to the frosting. This is simply done using toffee sauce, the type that you might place on top of ice cream. I pipe my cake with the vanilla buttercream, then just add a small drizzle of toffee sauce. You only need a small amount here as a little goes a long way!
I like to pipe this on. The icing in this recipe is thick enough to hold its own shape which makes it perfect for piping. But if you prefer then you can just spread this on the top of your bake with a butter knife or the back of a spoon. Remembering to add the toffee sauce on top.
Ingredients
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1/2 teaspoon Vanilla Extract Paste
- 1 teaspoon Milk
- Toffee Sauce, the type that you may use for ice cream - A small drizzle for each cupcake
Instructions
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and milk and follow the steps above.
- Lastly add the vanilla extract and mix. Do not be afraid to overmix, you want this to be nice and smooth.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
- Once piped or added to your favourite bake, add a drizzle of toffee sauce to the top of each cupcake. A small drizzle will do as a little goes a long way!
Notes
I like to make smaller batches of these as they are best eaten fresh. However if you would like a larger batch you can double or triple the recipe. These are best eaten fresh on the same day, but any leftovers can be stored in an airtight container in the fridge for up to 1 week.
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