Sticky toffee cupcakes

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  • 1 Review

    5 star rating


These toffee cupcakes are a guaranteed hit with friends and family.


  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.

  2. Preheat the oven to 180°c (fan oven 160°c, gas mark 4). Line a 12 hole muffin tray with baking cases.

  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.

  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.

  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.

  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.

  7. Swirl in the toffee sauce. Cover the cooled cakes with the icing and sprinkle with the chopped fudge squares.

Let's Bake

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  1. 5 star rating

    An easy recipe to follow.
    The cakes were moist and didn't last very long.

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