Servings 12 / Prep Time 20 mins / Cook Time 20 mins

Toffee Sauce

1. Add the sugar, butter and cream to a saucepan and heat over a medium heat.
2. Stir occasionally until the sugar has dissolved.
3. Bring to the boil and boil for 2 mins.
4. Remove from the heat and stir in the vanilla extract.
5. Set aside to cool.

Cupcakes

1. Preheat the oven to 160°C fan and line a cupcake tray with 12 cases.
2. Cream together the sugar and butter in a bowl until light and fluffy.
3. Add the eggs one at a time, mixing well in-between each.
4. Mix in the vanilla extract, then fold in the milk and flour.
5. Fill each case approximately 2/3 full and bake in the oven for 20 mins.
6. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.
7. Once cool, core the middle of each cupcake and fill with the cooled toffee sauce. 

Buttercream

1. With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
2. Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar adding the liquorice flavouring and milk at the same time.
3. Colour the buttercream black and beat slowly for 5 mins.
4. Fill a piping bag fitted with your chosen nozzle (we used a 1M nozzle).
5. Pipe the buttercream onto the cupcakes and finish with a Liquorice Allsorts sweet on top.