March 30, 2026

Toffee Flavoured Balloon Cupcakes

Serves:

Cooking Time:

< 60 min

Ingredients:

Cake:
165 g butter, room temperature
350 g castor sugar
3 large egg(s)
320 g flour
2.5 ml baking powder
275 ml LANCEWOOD® Low Fat Toffee Drinking Yoghurt

Icing:
400 g icing sugar, sifted
200 g unsalted butter, room temperature
10 ml caramel essence
10 ml milk
or cream

To Decorate:
Multicoloured sprinkles
72 mini suckers
unwrapped

Method

Cake:

Preheat the oven to 180°C. Line 2 cupcake trays with cupcake wrappers.
Cream together the butter and sugar until light and fluffy, using an electric or stand mixer. Add the eggs, one at a time, mixing well after each addition.
Stir the flour and baking powder together in a separate bowl. Alternate adding the dry ingredients and the drinking yoghurt to the creamed mixture. Mix well.
Divide the mixture between the 24 cupcake wrappers. Bake for 20-25 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
Cool for 5 minutes in the tin, then remove the cupcakes and place on a cooling rack to cool completely.

Icing:

Beat the butter until light and creamy, then gradually add the icing sugar, beating well after each addition.
Add the caramel essence and mix well until smooth. Add 1tbsp of cream/milk and mix well, adding another tablespoon if necessary to get a thick but spreadable consistency.
Once the cupcakes have cooled, spread some icing over the top of each cupcake.
Decorate each cupcake with sprinkles and place 3 mini suckers into each, serve and enjoy!