Sticky toffee cupcakes - recipe

Sticky toffee cupcakes

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For the cupcakes

For the buttercream

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  1. 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.

    For this step you'll need:

    • 180g Dates pitted, dried and chopped
    • 150ml Water boiling
  2. 2

    Preheat the oven to 180°c (fan oven 160°c, gas mark 4). Line a 12 hole muffin tray with baking cases.

  3. 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.

    For this step you'll need:

    • 80g Butter (unsalted) softened
    • 150g Unrefined light muscovado sugar
    • 2 Egg(s) (free range) lightly beaten
  4. 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.

    For this step you'll need:

    • 180g Plain white flour
    • 1tsp Bicarbonate of soda
    • ½tsp Salt
    • 1tsp Vanilla extract
  5. 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.

  6. 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.

    For this step you'll need:

    • 160g Butter (unsalted) softened
    • 200g Unrefined golden icing sugar
  7. 7

    Swirl in the toffee sauce. Cover the cooled cakes with the icing and sprinkle with the chopped fudge squares.

    For this step you'll need:

    • 2 tbsp Toffee sauce
    • 25g Fudge pieces

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