Sticky Toffee Cupcakes
These cupcakes are great to make with kids- not only are they delicious but kids are often surprised sticky toffee cake contains dates! Be careful with little hands and boiling water though- make sure an adult does this bit!
Makes: 12
Prep: 30 Mins
Cooking Time: 25 Mins
Ready in: 55m + cooling time
- 125g Pitted Dates
- 150ml Boiling Water
- 1/2 tsp Bicarbonate of Soda
- 50g Butter
- 100g Soft Dark Brown Sugar
- 1 Large Egg
- 125g Self Raising Flour
- 1tbsp Fudge Pieces + Extra to decorate
- 250g Icing Sugar
- 100g Unsalted Butter
- 50g Caramel Sauce
- Preheat the oven to 170C/150C Fan/ Gas 3 and line a muffin tin with 12 cupcake cases.
- Chop the dates into small pieces, put in a bowl and cover with the boiling water and stir in the bicarbonate of soda
- Cream the butter and dark brown sugar together, then beat in the egg. With a spatula, fold in the flour, then fold in the date mixture, then finally fold in the fudge pieces.
- Spoon into the cupcake cases and bake for 20-25 minutes, or until cooked through. Leave to cool on a wire rack.
- To make the icing, beat the icing sugar and unsalted butter together until it is well mixed. Then add the caramel sauce. Beat the frosting for about 5 minutes on a high speed until thoroughly mixed and fluffy.
- Pipe the icing onto the cupcakes when they're cool, and top with more fudge pieces to decorate.
Method
- Preheat the oven to 170C/150C Fan/ Gas 3 and line a muffin tin with 12 cupcake cases.
- Chop the dates into small pieces, put in a bowl and cover with the boiling water and stir in the bicarbonate of soda
- Cream the butter and dark brown sugar together, then beat in the egg. With a spatula, fold in the flour, then fold in the date mixture, then finally fold in the fudge pieces.
- Spoon into the cupcake cases and bake for 20-25 minutes, or until cooked through. Leave to cool on a wire rack.
- To make the icing, beat the icing sugar and unsalted butter together until it is well mixed. Then add the caramel sauce. Beat the frosting for about 5 minutes on a high speed until thoroughly mixed and fluffy.
- Pipe the icing onto the cupcakes when they're cool, and top with more fudge pieces to decorate.
Ingredients
- 125g Pitted Dates
- 150ml Boiling Water
- 1/2 tsp Bicarbonate of Soda
- 50g Butter
- 100g Soft Dark Brown Sugar
- 1 Large Egg
- 125g Self Raising Flour
- 1tbsp Fudge Pieces + Extra to decorate
- 250g Icing Sugar
- 100g Unsalted Butter
- 50g Caramel Sauce
Additional Information
You can chop the dates easily with safety scissors to get small hands involved.
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