Toffee tumble cupcakes | Women's Weekly Food

Ingredients

• Choux pastry (profiteroles)
• 5 tablespoon butter
• 3/4 cup water
• 3/4 cup all-purpose flour
• 3 eggs, beaten lightly
• Toffee tumbles
• 2 tablespoon butter, softened
• 1/2 teaspoon almond extract
• 2/3 cup sugar
• 2 eggs
• 1/3 cup self-raising flour
• 1/2 cup all-purpose flour
• 1/2 cup almond meal
• Vanilla custard
• 1 1/4 cup milk
• 1 vanilla bean, split
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• Toffee
• 1 cup sugar
• 1/2 cup water