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