The London Calling

I'm addicted to the Olympics this year. I don't think I've ever been this into watching the games. I have probably gotten sucked into most of the events, minus Water Polo. What is that, anyway? A bunch of people beating each other up in a pool, while trying to get a ball in a net? I've tried to watch and understand, but I've given up.

Anyway, in celebration of the games I wanted to do something English-y themed. I cruised around the internet, looking for a fun play on a British inspired treat, but couldn't come up with anything. In the end I decided on this cupcake. It was yummy, and super easy to make! To dress up the cakes a bit, I ordered a cute British themed cupcake set from Sur La Table. Not only did I receive great reviews on the taste, everyone loved the themed decorations, too!

English Toffee Cupcakes
Inspired by Bake Me Something Good

For the cupcake::
2/3 c unsalted butter, room temperature
1 1/4 c brown sugar, lightly packed
3 eggs, room temperature
2 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 c milk
1 Tbsp white vinegar
1/2 c toffee bits (I used Heath baking bits)

For the frosting:
1/2 c unsalted butter, room temperature
1/2 c shortening
2-3 tsp water
1/2 tsp vanilla
1/4 tsp almond extract
1/4 tsp butter flavoring
4 c confectioners' sugar

Preheat your oven to 350 degrees, and prep your cupcake trays with liners.
In your mixer bowl, cream butter and sugar together, mixing for about 1-2 minutes. Add each egg, one at a time, making sure to incorporate very well. Add vanilla
In small bowl, combine flour, baking powder, and salt. In a large glass measuring cup, combine milk and white vinegar. Allow vinegar to sit for 1 minutes. Once minute passes, milk will start looking a bit curdled.
Turn your mixer to low, and begin alternately adding flour mixture and milk mixture to mixer bowl, starting and ending with flour. Once everything is combined, turn off mixer and remove bowl. Stir in toffee bits.
Grab your trusty scoop and fill each cupcake liner about 2/3 full. Bake cupcakes for 15-17 minutes, or until tops bounce back when touched.
Allow cupcakes to cool for about 5 minutes in pans, then remove to wire racks.

While cupcakes cool, prepare your frosting.
Cream shortening and butter together, then add about 1 tsp water, and flavorings. (You can adjust flavors to your liking, this is just what I like to do) Once everything is combined, begin adding confectioners' sugar, about 1 cup at a time. If consistency is too thick, add more water.
Pipe or spread on cupcakes, then sprinkle with toffee bits, if desired.