Ingredients
Scale
- 200g pitted Medjool dates, roughly chopped
- 150ml boiling water
- 1 teaspoon bicarbonate of soda
- 175g self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 175g unsalted butter, softened
- 175g light brown soft sugar
- 3 large free-range eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk (whole or semi-skimmed)
- For the Toffee Sauce:
- 100g unsalted butter
- 100g light brown soft sugar
- 100ml heavy cream
- 1/2 teaspoon sea salt (optional, for salted caramel effect)
- For the Caramel Buttercream:
- 150g unsalted butter, softened
- 300g icing sugar, sifted
- 2-3 tablespoons of prepared Toffee Sauce (cooled)
- 1-2 tablespoons milk (optional, for consistency)
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
- Place the chopped dates in a heatproof bowl. Pour over the boiling water and stir in the bicarbonate of soda. The mixture will fizz. Let it stand for 5-10 minutes to soften the dates, then mash with a fork or blend lightly with a stick blender until mostly smooth (a few small lumps are fine).
- In a large mixing bowl, cream together the softened butter and light brown soft sugar until light and fluffy. This can take 2-3 minutes with an electric mixer.
- Gradually beat in the eggs, one at a time, incorporating each well before adding the next. Stir in the vanilla extract.
- In a separate bowl, sift together the self-raising flour, baking powder, and ground cinnamon (if using).
- Gently fold the dry ingredients into the wet mixture, alternating with the milk, until just combined. Be careful not to overmix.
- Fold in the prepared date mixture until evenly distributed throughout the batter.
- Divide the batter evenly among the 12 cupcake cases. Bake for 18-22 minutes, or until golden brown and a skewer inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- While the cupcakes cool, prepare the Toffee Sauce: Melt the butter and light brown soft sugar in a saucepan over medium heat, stirring until the sugar dissolves. Bring to a gentle boil for 1 minute, then remove from heat and stir in the heavy cream and sea salt (if using). Stir until smooth. Set aside to cool slightly, it will thicken as it cools.
- For the Caramel Buttercream: In a clean bowl, beat the softened butter until pale and creamy. Gradually add the sifted icing sugar, a little at a time, beating well after each addition until light and fluffy.
- Stir in 2-3 tablespoons of the cooled Toffee Sauce into the buttercream. If the buttercream is too stiff, add a tablespoon or two of milk until it reaches a pipeable consistency.
- Once the cupcakes are completely cool, spoon or pipe a generous swirl of the caramel buttercream onto each cupcake. Drizzle generously with the remaining Toffee Sauce before serving. Enjoy your Sticky Toffee Dream Cupcakes!
Notes
For the best flavor and texture, use soft, plump Medjool dates. If your dates are very dry, soak them for a bit longer. Avoid overmixing the batter, as this can lead to tough cupcakes. The Toffee Sauce can be made ahead of time and stored in the refrigerator for up to a week; gently reheat before drizzling. These cupcakes are best enjoyed on the day of baking but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 52g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg