Sticky toffee cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 180 g Dates pitted, dried and chopped
- 150 ml Water boiling
- 80 g Butter (unsalted) softened
- 150 g Unrefined light muscovado sugar
- 2 Egg(s) (free range) lightly beaten
- 180 g Plain white flour
- 1 tsp Bicarbonate of soda
- ½ tsp Salt
- 1 tsp Vanilla extract
For the buttercream
- 160 g Butter (unsalted) softened
- 200 g Unrefined golden icing sugar
- 2 tbsp Toffee sauce
- 25 g Fudge pieces
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1
Place the dates in a bowl and cover with boiling water. Leave to soak for about 30 minutes or while you carry on making the rest of the cake mixture.
For this step you'll need:
- 180g Dates pitted, dried and chopped
- 150ml Water boiling
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2
Preheat the oven to 180°c (fan oven 160°c, gas mark 4). Line a 12 hole muffin tray with baking cases.
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3
Beat the butter and sugar in a large bowl until light and fluffy and paler in colour. Add the eggs one at a time, adding a little flour if the mixture looks a little curdled.
For this step you'll need:
- 80g Butter (unsalted) softened
- 150g Unrefined light muscovado sugar
- 2 Egg(s) (free range) lightly beaten
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4
Fold in the rest of the flour, bicarbonate of soda, salt and vanilla extract with a large metal spoon. Finally fold in the dates mixture.
For this step you'll need:
- 180g Plain white flour
- 1tsp Bicarbonate of soda
- ½tsp Salt
- 1tsp Vanilla extract
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5
Fill the cake cases to three quarters and bake for 20-25 minutes or until risen and golden brown in colour. They may look darker than normal cupcakes, that is due to the muscovado sugar giving them a delicious caramel flavour. Leave to cool on a wire rack while making the icing topping.
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6
For the icing, beat the butter and quarter of the icing sugar in a large bowl until soft. Add the remaining icing a little at a time and beat until smooth. Do not add too much icing sugar at a time or your kitchen will be covered with a fine layer of icing sugar.
For this step you'll need:
- 160g Butter (unsalted) softened
- 200g Unrefined golden icing sugar
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7
Swirl in the toffee sauce. Cover the cooled cakes with the icing and sprinkle with the chopped fudge squares.
For this step you'll need:
- 2 tbsp Toffee sauce
- 25g Fudge pieces