Ingredients

• All-purpose flour - 1 and ½ cups
• Granulated sugar - 1 cup
• Unsalted butter - ½ cup
• Eggs - 2 large
• Baking powder - 1 and ½ teaspoons
• Salt - ¼ teaspoon
• Whole milk - ½ cup
• Vanilla extract - 1 teaspoon
• Toffee bits - 1 cup
• Brown sugar - ½ cup
• Heavy cream - ¼ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake pan with liners.

2. 2.

   In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. 3.

   In a large bowl, cream together butter and granulated sugar until light and fluffy.

4. 4.

   Add eggs one at a time, beating well after each addition.

5. 5.

   Mix in the vanilla extract.

6. 6.

   Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour.

7. 7.

   Fold in half of the toffee bits into the batter.

8. 8.

   Divide the batter evenly among the cupcake liners.

9. 9.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

10. 10.

    Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

11. 11.

    For the topping, combine brown sugar and heavy cream in a small saucepan.

12. 12.

    Cook over medium heat until the sugar dissolves and the mixture thickens slightly.

13. 13.

    Remove from heat and let it cool slightly.

14. 14.

    Spoon the toffee sauce over the cooled cupcakes and sprinkle with remaining toffee bits.

Nutritional Facts