Sticky toffee cupcakes
10 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. 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
- 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