Method
Step 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.
Step 2:
Preheat the oven to 180°c (fan oven 160°c, gas mark 4). Line a 12 hole muffin tray with baking cases.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7:
Swirl in the toffee sauce. Cover the cooled cakes with the icing and sprinkle with the chopped fudge squares.
Ingredients
For the cupcakes
- 180g Dates (pitted, dried and chopped)
- 150ml Water (boiling)
- 80g Butter (unsalted) (softened)
- 150g Billington's Unrefined Light Muscovado Sugar
- 2 Egg(s) (free range) (lightly beaten)
- 180g Allinson's Plain White Flour
- 1 tsp Bicarbonate of soda
- 0.5 tsp Salt
- 1 tsp Nielsen-Massey Vanilla Extract
For the buttercream
- 160g Butter (unsalted) (softened)
- 200g Unrefined golden icing sugar
- 2 tbsp Toffee sauce
- 25g Fudge pieces
Recipe Reviews
My sister made these and omg they tasted really good. I’m not a fan of sticky toffee pudding but this cake version recipe had the perfect balance of everything. Definitely recommend.
Very tasty
Massive hit here!!
I added by cutting a hole in the middle of the cakes and stuck Toffee sauce down the centre. Yummy!!!
Easy to follow recipe and taste amazing
It’s a great treat to make and a yummmy muffin
Great
Ingredients
For the cupcakes
- 180g Dates (pitted, dried and chopped)
- 150ml Water (boiling)
- 80g Butter (unsalted) (softened)
- 150g Billington's Unrefined Light Muscovado Sugar
- 2 Egg(s) (free range) (lightly beaten)
- 180g Allinson's Plain White Flour
- 1 tsp Bicarbonate of soda
- 0.5 tsp Salt
- 1 tsp Nielsen-Massey Vanilla Extract
For the buttercream
- 160g Butter (unsalted) (softened)
- 200g Unrefined golden icing sugar
- 2 tbsp Toffee sauce
- 25g Fudge pieces