Sticky toffee cupcakes
13 Reviews
About the bake
These toffee cupcakes are a guaranteed hit with friends and family.
Method
Step 1
Place the dates in a bowl and cover with boiling water. Let them soak for about 30 minutes while you prepare the rest of the cake mixture. After soaking, drain the dates, discarding the water, and set them aside.
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 remaining flour, bicarbonate of soda, salt, and vanilla extract using a large metal spoon. Gently stir in the drained dates, ensuring they are evenly distributed throughout the mixture.
Step 5
Blitz the dates and water mixture together to make a paste and then gently fold in with the other ingredients.
Step 6
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 7
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 8
Swirl in the toffee sauce. Cover the cooled cakes with the icing and sprinkle with the chopped fudge squares.
Ingredients
For the cupcakes
- 180gDates (pitted, dried and chopped)
- 150mlWater (boiling)
- 80gButter (unsalted) (softened)
- 150gBillington's Unrefined Light Muscovado Sugar
- 2Egg(s) (free range) (lightly beaten)
- 180gAllinson's Plain White Flour
- 1 tspBicarbonate of soda
- 0.5 tspSalt
- 1 tspNielsen-Massey Vanilla Extract
For the buttercream
- 160gButter (unsalted) (softened)
- 200gUnrefined golden icing sugar
- 2 tbspToffee sauce
- 25gFudge pieces