12 hole muffin pan lined with paper cases

1 batch of cinder toffee {hokey pokey}
125 g { 1+ 1/10 stick } unsalted butter, softened
125 g { 1/2 cup } light muscovado sugar
2 free range eggs
2 tbsp golden syrup
1 tsp vanilla extract
140 g { 1 heaped cup } self-raising flour
2 tbsp milk
Begin by making the cinder toffee {hokey pokey} as it needs time to set. The full recipe is on this post.
While that’s setting, make the cakes. Place the light muscovado sugar into a big bowl and rub it through your fingers to break up any solid clumps, add the butter. Cream for a couple of minutes until paler in colour and fluffy using an electric mixer.
Add the eggs one at a time, beating in, followed by the vanilla extract and the golden syrup.

Sift in the flour then fold into the mixture with a metal spoon, gently stir in the milk. Divide the batter between the 12 paper cases then bake for 20 to 25 minutes, until a cake tester or skewer inserted comes out clean. Cool on a wire rack.

Slightly Syrupy Buttercream and cinder toffee shards

100 g { 4 ounces } chocolate {dark, milk or white}
1 batch of cinder toffee
100 g {1 stick} soft unsalted butter
1 tbsp golden syrup
450 g {3 + 1/2 cups or more} icing sugar
50 ml milk
1 tsp vanilla extract
teeny tiny pinch salt
Break the cinder toffee into shards. Melt the chocolate and dip the ends of the cinder toffee shards into it, so as to give them chocolate shoes. Leave to set on a rack or a silicon mat.

Beat the butter in a mixing bowl until light and fluffy then beat in the syrup. Sift in a third of the icing sugar, beating on a low power to begin with then upping the speed. Mix in the milk then sift and beat in another third of the icing sugar. Add the rest of the icing sugar, finally beating in the vanilla extract and the pinch of salt.

Pop into a piping bag and frost the cooled cakes with it. Stand a chocolate shoed cinder toffee shard into each cake to finish it off.