Sticky Toffee Cupcakes

These cupcakes are full of sweet dates hidden in a moist spongey cupcake with a swirl of salted caramel buttercream. Recipe by Forever Baking.

Brought to you by Forever Baking

 

 
 

Sticky Toffee Cupcakes Recipe by Forever Baking 

Serves 12

Ingredients

  • 150g Dates pitted, finely chopped
  • 1 tbspTreacle
  • 115g Unsalted Butter
  • 75g Light Brown Sugar
  • 1 tsp vanilla extract
  • 2 Medium Eggs, beaten
  • 115g Self-Raising Flour
  • Bicarbonate of soda (1 tsp)
  • 50g Fudge Chunks
  • 125g Unsalted Butter softened
  • 225g Icing Sugar (8 oz)
  • 50g dulce de leche
Method
  1. Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a muffin tin with 12 Muffin Cases. Put the dates in a saucepan with 150ml (¼ pt) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft. Remove from the heat, stir in the treacle and mix well. Leave to cool.
  2. In a mixing bowl, beat the butter with the sugar until creamy in texture. Stir in the cold date mixture and Vanilla Extract and whisk in the eggs.
  3. Sift the flour and Bicarbonate of Soda on top. Carefully mix all the ingredients together until well blended.
  4. Divide the mixture between the Muffin Cases and bake in the oven for 22-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
  5. To decorate, place the butter in a bowl and beat until soft. Gradually sift and mix in the icing sugar to make a smooth, creamy icing. Mix in the Caramel Flavour.
  6. Using a split piping bag add the icing to one side and 4 tbsp of dulce de leche to the other half. Pipe a generous amount of icing on top of each cake using a swirl motion and top each with a few pieces of the remaining Fudge Pieces to serve.

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