Sticky Toffee Cupcakes

Posted: 23 October, 2019 | Category: Recipes

A comforting, indulgent Autumn treat, these cupcakes are to DIE for. And personally, I feel that with the addition of all those chopped dates we can almost categorise them as a health food….

Makes 12 muffin-sized cakes


For the cakes

180g pitted dates

180ml boiling water

80g unsalted butter, softened

150g soft light brown sugar

2 large eggs

180g plain flour

½ teaspoon baking powder

1 teaspoon bicarbonate of soda

¼ teaspoon salt

1 teaspoon vanilla essence

For the frosting

160g unsalted butter, softened

500g icing sugar

50ml whole milk

100g tinned caramel or dulce de leche

Additional tinned caramel to pipe over finished cakes

Firstly chop your dates. The easiest way to do this is to give them a quick whizz in a blender. Pour over the boiling water and leave them to soak for about 20 minutes.

Pre-heat the oven to 190˚C (170˚C fan oven) and line a muffin tin with 12 muffin cases.

Beat the butter and sugar together until light and fluffy. Gradually add the eggs and mix well.

Sift together the flour, baking powder, bicarbonate of soda and salt. Gradually add these to the wet mixture. Finally add the dates and vanilla essence. Mix thoroughly.

Pour the batter into the paper cases and bake in the oven for 18 to 20 minutes until well-risen and springy. Remove from the tin and place on a wire rack to cool completely.

To make the frosting, beat together the butter and icing sugar until sandy in texture and no butter lumps remain. Gradually add the milk and beat until light and fluffy. Finally add the caramel, mixing until it is well-incorporated.

Pipe the frosting onto the cakes and finish with a swirl of leftover caramel.