Sticky Toffee Cupcakes
Sticky toffee cupcakes are a delightful twist on a classic dessert, featuring moist cupcakes topped with rich toffee sauce, perfect for family gatherings or cozy nights in.
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.
Notes
Store cupcakes in an airtight container in the fridge for up to 3-4 days. They can also be frozen for up to three months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 25g
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