Recipe: Sticky toffee cupcakes

Recipe: Sticky toffee cupcakes

Sticky toffee pudding is everyone’s favourite, so what could possibly make it better? Sticky toffee cupcakes of course!


180g Dates pitted, dried and chopped
150ml Water boiling
80g Butter (unsalted) softened
150g Unrefined light muscovado sugar
2 Eggs (lightly beaten)
180g Plain white flour
1tsp Bicarbonate of soda
½tsp Salt
1tsp Vanilla extract

For the icing:

160g Butter (unsalted) softened
200g Unrefined golden icing sugar
2tbsp Toffee sauce
25g Fudge pieces


Place the dates in a bowl and cover with boiling water. Leave to soak for about 30 minutes.

Preheat the over to 180℃ and line a tray with 12 cupcake cases.

Beat the butter and the sugar in a bowl till light and fluffy and paler in colour. Add the eggs one at a time.

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Fold in the flower,, the bicarbonate of soda, salt and vanilla extract with a large metal spoon. The fold the dates into the mixture.

Fill the cupcake cases till about 3/4 full and bake for 20-25 minutes. If they appear darker than your usual cupcakes this is due to the muscovado sugar.

For the icing:

Beat the butter and 1/4 of the icing sugar in a bowl, until soft. Add the remaining icing sugar bit by bit, and mix until smooth.

Add the toffee sauce. Cover the cooled cakes with icing and top with fudge pieces.


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Originally posted 2015-02-02 16:08:21.