I love a good bake and I make Mary Berry Sticky Toffee Cupcakes when I want a warm treat. I keep the method simple and the taste rich, just like Mary intended, and I share tips I use every time I bake. I also like to try new cupcake ideas like the Mango Strawberry Sunset Cupcakes recipe for summer.
Your Ingredients List
- 100g (3.5 oz) dried dates, pitted and chopped
- 1 tsp bicarbonate of soda
- 150ml (5 fl oz) boiling water
- 100g (3.5 oz) unsalted butter, softened
- 100g (3.5 oz) dark muscovado sugar
- 2 large eggs
- 1 tsp treacle or black treacle
- 150g (5.5 oz) self-raising flour
- 50g (1.75 oz) unsalted butter
- 50g (1.75 oz) dark muscovado sugar
- 50ml (1.75 fl oz) double cream
- 100g (3.5 oz) unsalted butter, softened
- 200g (7 oz) icing sugar, sifted
- 1 tbsp milk
- 1/2 tsp vanilla extract
My Go-To Equipment
I use a medium mixing bowl, a hand mixer, a cupcake tin, and a small saucepan. I also keep a piping bag and a small spoon for filling. I learned a few sauce tips from the aioli homemade sauce guide that help when I heat sauces gently.
The Simple Steps to Follow
- Soak the chopped dates and bicarbonate of soda in boiling water for 15 to 20 minutes.
- Preheat the oven to 180°C and line a cupcake tin.
- Beat softened butter and dark muscovado sugar until light and fluffy.
- Add the eggs one at a time and stir in the treacle.
- Gently fold in the self-raising flour.
- Stir in the soaked date mixture.
- Divide the batter among the cases and bake for 20 to 22 minutes.
- Melt butter and dark muscovado sugar in a pan, then whisk in the double cream to make the toffee sauce.
- Beat softened butter, then add sifted icing sugar, milk, and vanilla to make the buttercream.
- When cupcakes are cool, cut a small hole in each one.
- Fill the holes with warm toffee sauce.
- Pipe the buttercream on top and drizzle with extra toffee sauce.
Healthy Twists on a Classic
I sometimes use half wholemeal flour to add fibre or reduce sugar in the buttercream. For a lighter cream, I swap half the butter for low-fat cream cheese. Try a salted nut sprinkle for texture or serve with a green side like my Asian broccoli recipe guide for a contrast.
Serving Suggestions From My Table
I serve these warm with a small scoop of vanilla ice cream or plain double cream. A pot of strong tea or coffee works well. For a party, I make extra sauce in a jug so guests can add more.
Getting It Just Right
Test cakes with a skewer; it should come out clean or with a few moist crumbs. Do not overmix batter once you add the flour. Warm the sauce gently so it stays smooth and pourable.
How to Store Leftovers
Keep cupcakes in an airtight box at room temperature for up to two days. For longer storage, freeze unfrosted cupcakes in a zip bag for up to one month and thaw before filling and frosting.
Enjoy Every Moment
I bake to slow down and to share smiles. These cupcakes feel like a hug and I hope they bring the same warmth to your table.
A Few Common Questions
Can I make Mary Berry Sticky Toffee Cupcakes ahead of time?
Yes. You can make the cupcakes and toffee sauce a day ahead. Keep them in separate containers and fill and frost just before serving.
Can I use a different sugar in Mary Berry Sticky Toffee Cupcakes?
You can swap dark muscovado for soft brown sugar, but the taste will be milder. The rich toffee flavour comes from the darker sugar.
Are Mary Berry Sticky Toffee Cupcakes suitable for freezing?
Yes. Freeze the plain cupcakes for up to one month. Thaw fully, then fill with sauce and add buttercream when you are ready to serve.
Print
Mary Berry Sticky Toffee Cupcakes
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Deliciously rich and warm sticky toffee cupcakes, perfect for any occasion.
Ingredients
- 100g (3.5 oz) dried dates, pitted and chopped
- 1 tsp bicarbonate of soda
- 150ml (5 fl oz) boiling water
- 100g (3.5 oz) unsalted butter, softened
- 100g (3.5 oz) dark muscovado sugar
- 2 large eggs
- 1 tsp treacle or black treacle
- 150g (5.5 oz) self-raising flour
- 50g (1.75 oz) unsalted butter
- 50g (1.75 oz) dark muscovado sugar
- 50ml (1.75 fl oz) double cream
- 100g (3.5 oz) unsalted butter, softened
- 200g (7 oz) icing sugar, sifted
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Soak the chopped dates and bicarbonate of soda in boiling water for 15 to 20 minutes.
- Preheat the oven to 180°C and line a cupcake tin.
- Beat softened butter and dark muscovado sugar until light and fluffy.
- Add the eggs one at a time and stir in the treacle.
- Gently fold in the self-raising flour.
- Stir in the soaked date mixture.
- Divide the batter among the cases and bake for 20 to 22 minutes.
- Melt butter and dark muscovado sugar in a pan, then whisk in the double cream to make the toffee sauce.
- Beat softened butter, then add sifted icing sugar, milk, and vanilla to make the buttercream.
- When cupcakes are cool, cut a small hole in each one.
- Fill the holes with warm toffee sauce.
- Pipe the buttercream on top and drizzle with extra toffee sauce.
Notes
For healthier options, use half wholemeal flour, reduce sugar in the buttercream, or swap some butter for low-fat cream cheese.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: cupcakes, sticky toffee, dessert, baking, Mary Berry