Sticky toffee cupcakes are a delightful twist on a classic dessert. They’re moist, sweet, and topped with a rich toffee sauce that makes them irresistible. Perfect for family gatherings or a cozy night in, these cupcakes are sure to make everyone smile.
Why You Will Love This Sticky Toffee Cupcake Recipe
These sticky toffee cupcakes are a breeze to make. With everyday ingredients and minimal prep work, you can whip them up in no time. They’re perfect for kids and adults alike, offering a warm, comforting flavor that everyone will enjoy. Plus, they’re great for sharing and will impress your family and friends.
How to Make Sticky Toffee Cupcakes
Making these cupcakes is simple and straightforward. You’ll start by soaking the dates to create a deliciously moist batter. Then, it’s all about mixing the ingredients together and baking until they’re golden and fluffy. You can top them with creamy buttercream and drizzle the toffee sauce right on top for a delightful finish.
What You Need
Ingredients for Sticky Toffee Cupcakes
- 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
Step-by-Step
Directions
- Prepare the date mixture: Soak chopped dates and bicarbonate of soda in boiling water for 15-20 minutes.
- Prepare oven and tin: Preheat oven to 180°C and line a cupcake tin.
- Cream butter and sugar: Beat softened butter and muscovado sugar until light and fluffy.
- Mix in eggs and treacle: Add eggs one at a time, then stir in treacle.
- Fold in flour and dates: Gently fold in flour, then the date mixture.
- Bake the cupcakes: Divide batter among cases and bake for 20-22 minutes.
- Make the toffee sauce: Melt butter and sugar, then whisk in double cream.
- Make the buttercream: Beat softened butter, then add icing sugar, milk, and vanilla.
- Decorate: Cut a hole in each cooled cupcake, fill with sauce, top with buttercream, and drizzle with more sauce.
How to Serve Sticky Toffee Cupcakes
These cupcakes are delightful on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. They’re great for birthdays, family gatherings, or just a sweet treat after dinner.
How to Store Sticky Toffee Cupcakes
To keep your cupcakes fresh, store them in an airtight container in the fridge. They’ll last for about 3-4 days. If you want to freeze them, wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. When you’re ready to enjoy them, simply thaw them in the fridge and reheat slightly in the microwave if desired.
Recipe Tips
- Make sure to soak the dates properly; this keeps the cupcakes moist.
- Avoid overmixing the batter after adding flour to prevent dense cupcakes.
- If you don’t have dark muscovado sugar, you can use brown sugar as a substitute.
- You can use coffee instead of boiling water for added flavor.
- Be careful not to overbake; you want them golden and just firm in the center.
Variations & Swaps
- Replace dates with figs or raisins for a different flavor profile.
- Use gluten-free flour instead of self-raising flour if needed.
- For a fun twist, add chocolate chips to the batter before baking.
- Swap the butter for a dairy-free alternative for a vegan version.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day in advance. Store them in an airtight container until you’re ready to serve. Just add the buttercream and toffee sauce right before serving for the best texture and flavor.
Can I freeze sticky toffee cupcakes?
Absolutely! Just make sure they’re fully cooled. Wrap each cupcake in plastic wrap, then place them in a freezer-safe bag. They can last in the freezer for up to three months. When you’re ready, thaw in the fridge or at room temperature.
What can I use instead of treacle?
If you don’t have treacle, you can use golden syrup or maple syrup as a sweet alternative. It may change the flavor slightly, but it will still be delicious.
How should I reheat leftover cupcakes?
If storing in the fridge, you can reheat them in the microwave for about 10-15 seconds. Just make sure not to overdo it, so they don’t become dry.
What toppings would you suggest?
In addition to buttercream and toffee sauce, you can try adding chopped nuts for a crunchy texture or a sprinkle of sea salt for a sweet-salty contrast.
Sticky Toffee Cupcakes
Ingredients
For the cupcakes
- 100 g dried dates, pitted and chopped
- 1 tsp bicarbonate of soda
- 150 ml boiling water
- 100 g unsalted butter, softened
- 100 g dark muscovado sugar
- 2 large eggs
- 1 tsp treacle or black treacle
- 150 g self-raising flour
For the toffee sauce
- 50 g unsalted butter
- 50 g dark muscovado sugar
- 50 ml double cream
For the buttercream
- 100 g unsalted butter, softened
- 200 g icing sugar, sifted
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Preparation
- Soak chopped dates and bicarbonate of soda in boiling water for 15-20 minutes.
- Preheat oven to 180°C and line a cupcake tin.
Baking
- Beat softened butter and muscovado sugar until light and fluffy.
- Add eggs one at a time, then stir in treacle.
- Gently fold in flour, then the date mixture.
- Divide batter among cupcake cases and bake for 20-22 minutes.
Sauce and Decoration
- Melt butter and sugar together, then whisk in double cream to make the toffee sauce.
- Beat softened butter for the buttercream, then add icing sugar, milk, and vanilla.
- Cut a hole in each cooled cupcake, fill with toffee sauce, top with buttercream, and drizzle with more sauce.
