Description
Deliciously rich and warm sticky toffee cupcakes, perfect for any occasion.
Ingredients
Scale
- 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