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21 August 2009
Ingredients:
8 pcs. vanilla cupcakes
rahash
Toffee Sauce:
3/4 cup sugar
2 tbs. butter
1 cup liquid milk
Directions:
Prepare toffee sauce by melting sugar over heat without mixing, add butter and cream, stir over heat until it becomes golden color.
Crumb rahash into medium size.
Pour 1 tbs. toffee sauce over each cupcakes, garnish with rahash crumbs, serve with tea or coffee.
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