Mary Berry​ Sticky Toffee Cupcakes Recipe

Mary Berry​ Sticky Toffee Cupcakes Recipe is a delightful twist on the classic sticky toffee pudding. These cupcakes are moist, rich, and bursting with deep caramel flavors, making them perfect for any occasion. Ideal for festive gatherings or cozy afternoon teas, this recipe stands out with its use of dates and muscovado sugar, and is topped with a luscious toffee sauce and creamy buttercream. Each bite offers a comforting experience that will leave your guests asking for more.

Why You’ll Love This Recipe

• Deliciously Rich Flavor: The combination of dates and muscovado sugar provides a unique depth of flavor that sets these cupcakes apart.
• Easy to Make: With straightforward steps, even novice bakers can create these scrumptious treats without hassle.
• Versatile Dessert: Perfect for birthdays, holidays, or just a sweet pick-me-up, these cupcakes fit any occasion.
• Impressive Presentation: Topped with buttery frosting and gooey toffee sauce, they look as delightful as they taste.
• Comforting Treat: The warm flavors make these cupcakes a comforting choice during colder months or whenever you’re in need of a sweet escape.

Tools and Preparation

Before diving into the baking process, gather your tools to ensure a smooth experience.

Essential Tools and Equipment

• Cupcake tin
• Mixing bowls
• Electric mixer or whisk
• Measuring scales
• Sifter

Importance of Each Tool

• Cupcake tin: Essential for shaping the cupcakes perfectly while they bake.
• Electric mixer or whisk: Helps achieve light and fluffy buttercream and cake batter easily.
• Measuring scales: Ensures accurate ingredient quantities for consistent results.

Ingredients

For the Cupcakes

• 100g (3.5 oz) dried dates, pitted and chopped
• 1 tsp bicarbonate of soda
• 150ml (5 fl oz) boiling water
• 100g (3.5 oz) unsalted butter, softened
• 100g (3.5 oz) dark muscovado sugar
• 2 large eggs
• 1 tsp treacle or black treacle
• 150g (5.5 oz) self-raising flour

For the Toffee Sauce

• 50g (1.75 oz) unsalted butter
• 50g (1.75 oz) dark muscovado sugar
• 50ml (1.75 fl oz) double cream

For the Buttercream Frosting

• 100g (3.5 oz) unsalted butter, softened
• 200g (7 oz) icing sugar, sifted
• 1 tbsp milk
• 1/2 tsp vanilla extract

How to Make Mary Berry​ Sticky Toffee Cupcakes Recipe

Step 1: Prepare the Date Mixture

Soak chopped dates along with bicarbonate of soda in boiling water for 15–20 minutes to soften them.

Step 2: Preheat the Oven and Prepare the Tin

Preheat your oven to 180°C (350°F) and line a cupcake tin with paper cases.

Step 3: Cream Butter and Sugar

In a mixing bowl, beat together softened butter and dark muscovado sugar until light and fluffy.

Step 4: Mix in Eggs and Treacle

Add eggs one at a time to the mixture while mixing. Stir in treacle until well combined.

Step 5: Fold in Flour and Dates

Gently fold in self-raising flour followed by the soaked date mixture until everything is just combined.

Step 6: Bake the Cupcakes

Divide the batter evenly among the cupcake cases. Bake for 20–22 minutes or until a toothpick comes out clean.

Step 7: Make the Toffee Sauce

In a saucepan over low heat, melt butter with dark muscovado sugar. Once melted, whisk in double cream until smooth.

Step 8: Make the Buttercream Frosting

Beat softened butter until creamy. Gradually add icing sugar, milk, and vanilla extract while mixing until fluffy.

Step 9: Decorate

Once cooled, cut a small hole in each cupcake’s center, fill it with warm toffee sauce, top with buttercream frosting, and drizzle more sauce on top for that extra indulgence!

Enjoy your delicious Mary Berry​ Sticky Toffee Cupcakes fresh out of the oven!

How to Serve Mary Berry​ Sticky Toffee Cupcakes Recipe

Mary Berry Sticky Toffee Cupcakes are a delightful treat that can be enjoyed in various ways. Here are some serving suggestions to elevate your dessert experience.

With a Scoop of Ice Cream

• Vanilla ice cream pairs perfectly with the warm, rich cupcakes, providing a creamy contrast.

Drizzled with Extra Toffee Sauce

• A generous drizzle of homemade toffee sauce enhances the flavor and adds extra moisture.

On a Dessert Platter

• Arrange the cupcakes on a beautiful platter alongside other desserts for an impressive presentation at gatherings.

With Fresh Cream

• Serve each cupcake with a dollop of lightly whipped cream for added richness and lightness.

Accompanied by Coffee or Tea

• Enjoy these cupcakes with a hot beverage like coffee or tea to balance out their sweetness.

As Part of Afternoon Tea

• Include these cupcakes in your afternoon tea spread for a classic British touch that everyone will love.

How to Perfect Mary Berry​ Sticky Toffee Cupcakes Recipe

To make your Mary Berry Sticky Toffee Cupcakes even more delightful, consider these helpful tips.

• Use fresh dates: Fresh dates provide better flavor and moisture than older ones.
• Don’t overmix: Gently fold in the flour and date mixture to keep the cupcakes light and fluffy.
• Check for doneness: Insert a toothpick into the center; it should come out clean when they’re ready.
• Let them cool: Allow the cupcakes to cool completely before decorating to prevent melting the buttercream.
• Experiment with flavors: Add spices like cinnamon or nutmeg for added warmth and depth of flavor.
• Store properly: Keep leftover cupcakes in an airtight container to maintain their freshness.

Best Side Dishes for Mary Berry​ Sticky Toffee Cupcakes Recipe

Pairing side dishes with your Mary Berry Sticky Toffee Cupcakes can enhance your dessert experience. Here are some delicious options:

1. Fresh Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the cupcakes.
2. Cheese Platter: A selection of cheeses provides a savory contrast, making it perfect for afternoon teas.
3. Chocolate Fondue: Melted chocolate can be dipped into, enhancing the indulgence of your dessert table.
4. Mini Scones: Classic scones with clotted cream and jam complement the flavors while adding variety.
5. Spiced Nuts: Roasted spiced nuts offer a crunchy texture that contrasts nicely with soft cupcakes.
6. Coconut Macaroons: Chewy macaroons add another layer of sweetness and texture to your dessert spread.
7. Caramel Popcorn: Sweet caramel popcorn is fun, crunchy, and perfect for sharing alongside your cupcakes.
8. Tea Sandwiches: Light sandwiches can balance out the sweetness, making them great companions during tea time.

Common Mistakes to Avoid

Baking can be tricky, especially with desserts like Mary Berry Sticky Toffee Cupcakes. Here are some common mistakes to avoid for the best results.

• Skipping the soaking step: Not soaking the dates can lead to a dry texture. Always soak them in boiling water with bicarbonate of soda for optimal moisture.
• Incorrect oven temperature: Baking at the wrong temperature can affect how your cupcakes rise. Make sure to preheat your oven to 180°C for even baking.
• Overmixing the batter: This can result in dense cupcakes. Mix just until combined to keep them light and fluffy.
• Not cooling before frosting: Frosting warm cupcakes can cause melting. Always allow them to cool completely before decorating.
• Ignoring ingredient measurements: Accurate measurements are crucial for baking success. Use a kitchen scale for precise amounts, especially for flour and sugar.

Refrigerator Storage

• Store Mary Berry Sticky Toffee Cupcakes in an airtight container.
• They can be refrigerated for up to 3 days.

Freezing Mary Berry​ Sticky Toffee Cupcakes Recipe

• Wrap each cupcake tightly in plastic wrap or aluminum foil.
• Freeze for up to 3 months for best quality.

Reheating Mary Berry​ Sticky Toffee Cupcakes Recipe

• Oven: Preheat your oven to 150°C and warm them for about 10 minutes.
• Microwave: Heat on medium power for 15-20 seconds, checking frequently.
• Stovetop: Place in a covered pan over low heat until warmed through.

Frequently Asked Questions

What makes Mary Berry​ Sticky Toffee Cupcakes special?

These cupcakes are known for their rich flavor and moist texture, thanks to the addition of dates and muscovado sugar.

Can I customize the toppings?

Absolutely! You can add nuts or chocolate chips into the batter or top with different frostings if you prefer.

How do I ensure my cupcakes rise properly?

Make sure your baking powder is fresh and that you do not overmix the batter after adding flour.

Can I use other sugars instead of dark muscovado?

While dark muscovado adds a unique flavor, you can substitute it with brown sugar, but expect a slightly different taste.

How long do these cupcakes last?

When stored properly, they stay fresh in the refrigerator for up to 3 days and can be frozen for 3 months.

Final Thoughts

Mary Berry Sticky Toffee Cupcakes are a delightful treat that combines rich flavors with comforting textures. Their versatility allows you to customize toppings and fillings, making them perfect for any occasion. Try this recipe today and impress your friends and family!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mary Berry Sticky Toffee Cupcakes

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• Author: Jennifer
• Total Time: 52 minutes
• Yield: 12 servings 1x

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Description

Indulge in the delightful Mary Berry Sticky Toffee Cupcakes Recipe, a charming twist on the beloved sticky toffee pudding. Each cupcake is moist and rich, filled with deep caramel flavors that will whisk you away with every bite. Made with tender dates and dark muscovado sugar, these treats are crowned with a luxurious toffee sauce and creamy buttercream frosting. They are perfect for festive celebrations or cozy afternoons, ensuring that your guests will be left asking for seconds. This easy-to-follow recipe makes baking a breeze, even for novice bakers. Elevate your dessert table with these irresistible cupcakes that blend tradition and indulgence beautifully.

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Ingredients

Scale 1x2x3x

• 100g (3.5 oz) dried dates, pitted and chopped
• 1 tsp bicarbonate of soda
• 150ml (5 fl oz) boiling water
• 100g (3.5 oz) unsalted butter, softened
• 100g (3.5 oz) dark muscovado sugar
• 2 large eggs
• 1 tsp treacle or black treacle
• 150g (5.5 oz) self-raising flour
• 50g (1.75 oz) unsalted butter (for toffee sauce)
• 50g (1.75 oz) dark muscovado sugar (for toffee sauce)
• 50ml (1.75 fl oz) double cream (for toffee sauce)
• 100g (3.5 oz) unsalted butter (for buttercream frosting)
• 200g (7 oz) icing sugar, sifted (for buttercream frosting)
• 1 tbsp milk (for buttercream frosting)
• 1/2 tsp vanilla extract (for buttercream frosting)

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Instructions

1. Soak chopped dates with bicarbonate of soda in boiling water for 15–20 minutes.
2. Preheat the oven to 180°C (350°F) and line a cupcake tin with paper cases.
3. Cream softened butter and dark muscovado sugar together until fluffy.
4. Add eggs one at a time, mixing well after each addition, then stir in treacle.
5. Gently fold in self-raising flour and the soaked date mixture until just combined.
6. Divide the batter into cupcake cases and bake for 20–22 minutes or until a toothpick comes out clean.
7. For the toffee sauce, melt butter and dark muscovado sugar in a saucepan over low heat, then whisk in double cream until smooth.
8. For the buttercream, beat softened butter until creamy, gradually adding icing sugar, milk, and vanilla extract until fluffy.
9. Once cooled, fill each cupcake center with warm toffee sauce, top with buttercream frosting, and drizzle more sauce on top.

• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 cupcake (75g)
• Calories: 330
• Sugar: 24g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 60mg