Cupcakes with White Chocolate Ganache and Toffee Strands

Another item towards the Ladies Afternoon Tea I'm hosting, I had baked vanilla cupcakes ready to be made into fairy cakes when I spotted in a recipe book some cupcakes that looked absolutely amazing! (They were an Apple/Cinnamon type cupcake, with toffee... A toffee apple cupcake). However, thought I could use the idea to jazz up the cupcakes I'd made!
After my first attempt at toffee failed... Absolute disaster!! I picked myself up and said 'no, just get in the kitchen and make those cakes look spectacular!'


Basically, its sugar and water dissolved in a saucepan, then brought to the boil and then simmered until golden brown. After this process is completed, using the back of a wooden spoon drizzle the toffee over baking paper (on a flat surface) to form strands. Then once the toffee is hard and cool lift off with a spatula and structure on cupcake covered in ganache. (Ganache is easier to work with because its softer than a hardened icing but firmer than butter cream icing.)
And there you have it!