Caramel Toffee Cupcakes & Nutella Frosting

Caramel Toffee Cupcakes & Nutella Frosting Recipe

toffee nutella cupcake recipe

I have been having a play around in the kitchen again! Using some of my favourite Beau Flavour – English Toffee and some awesome Rainbow Dust Metallic Silk Lustre I created some rather indulgent and incredibly tasty cupcakes.

After merrily scoffing them all and after the approval of the ‘scoffers’ I thought I’d share the recipe with you!


  • 150g Butter (unsalted) at room temperature
  • 150g Unrefined light brown sugar (golden sugar)
  • 3 Egg(s) beaten
  • 150g Self-raising white flour
  • ½tsp Baking powder
  • 2 drops of English Toffee Beau  Flavouring
  • I added grated toffee into the mix, you only need a small amount (Optional)


1. Turn your oven to 140 c for fan assisted or 160 c for non fan. Prepare the cupcake cases in your tray (12)

2. Start by creaming the butter and sugar together.

2. Beat the eggs with added Beau Flavour, just use a couple of drops…I know it doesn’t sound like much but it is highly concentrated so a little goes a really long way.

3. Sift the flour and baking powder together.

4. Now add the eggs to the creamed butter and sugar and add a little flour to stop the mixture congealing.

5. Add the rest of the flour and beat on high for 2 minutes.

6. Fold in the grated toffee if you decide to add it and then spoon in to the 12 cases and aim to fill the cases 2/3rd full, this gives a lovely dome on your cupcakes making them great for decorating!

Keep the cupcakes in for around 20-25 minutes and don’t be sneaking a peak in between by opening that door…otherwise they’ll sink!



  • Nutella (400g)
  • 500g of sifted Icing Sugar
  • 50g Non Salted Butter
  • A dash of milk

I simply mixed the Nutella and butter together and then sifted the icing sugar in. When it gets too stiff, let it down with a few tbsp’s of milk. Mix together well and then put in your piping bag with nozzle… for these cupcakes I used the FMM number 12 polycarbonate tube and a disposable bag. I leave it in the fridge chilling until the cakes are fully cooled… if you pipe when it’s still warm you end up with a chocolate drizzle instead of a nicely shaped swirl..I know this well as patience isn’t one of my strong points!!



These are really simple, I used the awesome Rainbow Dust  metallic silk range (Ginger Glow) to roll the Malteasers in and you have yourself some very posh looking Malteasers! You can choose from a wide range of colours out of the Silk Range depending on your colour theme, I found the golds, bronze & silvers looked really lovely with them.

I hope you enjoy this recipe as much as we did here at PartyAnimalOnline!



English Toffee – Beau Products Food Flavours



Tried and Tested – English Toffee Food Flavouring

I used a standard vanilla cupcake mix and simply just added 3-4 drops of the Beau Products food flavouring. I found adding the flavouring gradually throughout the recipe helped develop a fully flavour.

English Toffee Food Flavouring is rich and creamy and smells just like the real deal!

The possibilities with these flavourings are endless, they are oil based so you can even flavour chocolate with them!

Here’s a vanilla cupcake recipe that makes approximately 12, then just add 3-4 drops of flavouring to your mix of whichever flavour you fan from the Beau Products range.

Cupcake Recipe

175G  – Light Brown Caster Sugar

175G – Unsalted Butter or Stork

175G – Self Raising Flour Seived

3  –  Medium Eggs

50ML  – Milk

3-4 drops – Beau Food Flavouring

Bake for 20-25 minutes at 140-150c – Fan assisted