Mary Berry Sticky Toffee Cupcakes Recipe

If you’re craving a dessert that combines moist, rich cake with the warm, luscious flavors of caramel and dates, look no further than the Mary Berry Sticky Toffee Cupcakes Recipe. These cupcakes are a delightful twist on a classic favorite, with each bite bursting with gooey toffee sauce and a smooth, sweet buttercream topping. Created with simple yet thoughtfully chosen ingredients like muscovado sugar and treacle, this recipe captures the comforting essence of sticky toffee pudding in an adorable, handheld form that’s perfect for sharing with friends or indulging all by yourself.

this Recipe

Ingredients You’ll Need

Getting the ingredients right is key to nailing the authentic taste and texture of these cupcakes. Each component plays a vital role, from the sweetness and moisture delivered by the dates to the caramel richness of the toffee sauce. Don’t worry—none of these are complicated, and they come together beautifully to create an unforgettable treat.

• Dried dates (100g, pitted and chopped): These provide natural sweetness and a wonderfully sticky texture that defines the cupcakes.
• Bicarbonate of soda (1 tsp): Reacts with the soaking water to help lighten the cupcakes and give them a tender crumb.
• Boiling water (150ml): Used to soak the dates, making them extra soft and plump for perfect moisture.
• Unsalted butter (100g softened + 50g for sauce + 100g for buttercream): Butter is essential for richness throughout the cupcakes, sauce, and frosting.
• Dark muscovado sugar (100g for cupcakes + 50g for toffee sauce): Its deep, molasses flavor imparts that classic sticky toffee character.
• Large eggs (2): Eggs bind the cupcake batter and help it rise evenly.
• Treacle or black treacle (1 tsp): Adds a subtle hint of complexity and richness to the flavor profile.
• Self-raising flour (150g): Gives the cupcakes a light but sturdy structure.
• Double cream (50ml for toffee sauce): Creates the luxuriously creamy toffee sauce to pour over.
• Icing sugar (200g for buttercream): Essential for the smooth, sweet buttercream topping.
• Milk (1 tbsp for buttercream): Lightens the buttercream for a luscious texture.
• Vanilla extract (½ tsp for buttercream): Enhances the sweetness and adds a fragrant note to the frosting.

How to Make Mary Berry Sticky Toffee Cupcakes Recipe

Step 1: Soak the Dates

Start by placing the chopped dried dates and bicarbonate of soda in a bowl and pour over the boiling water. Let this mixture soak for 15 to 20 minutes. This step softens the dates thoroughly and helps to activate the bicarbonate of soda, resulting in extra moist cupcakes with that signature sticky toffee texture. It’s a little step that makes a huge difference.

Step 2: Prepare Your Oven and Tin

Preheat your oven to 180°C (350°F) and line a cupcake tin with paper cases. This ensures even baking and easy cleanup later. Getting your prep done ahead saves time and stress when combining the batter.

Step 3: Cream Butter and Sugar

In a bowl, beat the softened butter and dark muscovado sugar together until the mixture becomes light and fluffy. This aeration is what gives the cupcakes a tender crumb and a beautifully rich flavor. Taking a little time here rewards you with lovely texture.

Step 4: Add Eggs and Treacle

Next, beat in the eggs one at a time to create an emulsion, which helps the batter hold together. Then stir in the treacle, infusing the mixture with that deep, molasses-like sweetness crucial for authentic sticky toffee.

Step 5: Fold in Flour and Dates

Gently fold in the self-raising flour, followed by the soaked date mixture with its soaking water. Folding carefully keeps the air in the batter without deflating it, giving you cupcakes that rise beautifully and remain moist.

Step 6: Bake the Cupcakes

Divide the batter evenly among the cupcake cases and pop them into the oven. Bake for 20 to 22 minutes or until a skewer inserted into the center comes out clean. The aroma at this point is heavenly, with that warm, caramel scent filling your kitchen.

Step 7: Prepare the Toffee Sauce

While the cupcakes bake, melt butter and dark muscovado sugar in a saucepan over low heat until smooth and bubbling. Remove from heat and whisk in the double cream until you achieve a glossy, rich toffee sauce that you’ll drizzle over and inside the cupcakes.

Step 8: Make the Buttercream

In a clean bowl, beat the softened butter until smooth. Gradually add sifted icing sugar, milk, and vanilla extract, beating well after each addition. The result is a luxurious, sweet buttercream that complements the sticky toffee flavors perfectly.

Step 9: Decorate the Cupcakes

Once the cupcakes are cool, carefully cut a small hole in the center of each. Spoon some toffee sauce inside. Then pipe or spread a generous swirl of buttercream on top, finally drizzling with extra toffee sauce for that irresistible, glossy finish.

How to Serve Mary Berry Sticky Toffee Cupcakes Recipe

Garnishes

For that extra touch of decadence, scatter a few chopped toasted pecans or walnuts on top of the buttercream. The nuts add a lovely crunch and a toasty note that contrasts beautifully with the smooth and sticky elements. If you’re feeling fancy, a light dusting of edible gold dust or a sprinkle of sea salt flakes will give a gourmet flair.

Side Dishes

These cupcakes are rich enough to be enjoyed on their own, but they also pair wonderfully with a simple accompaniment. A scoop of vanilla bean ice cream or a dollop of whipped cream balances the sweetness and adds a cold, creamy texture contrast. For something warm, a cup of strong black tea or a rich coffee complements the dark caramel notes brilliantly.

Creative Ways to Present

Turn these cupcakes into a showstopper by arranging them on a vintage cake stand alongside caramel-dipped apple slices or mini ginger biscuits. Alternatively, serve them in rustic parchment paper cups tied with twine for a charming homemade gift. For parties, consider layering chopped cupcakes in a trifle bowl with layers of toffee sauce and buttercream for a stunning sticky toffee parfait.

Make Ahead and Storage

Storing Leftovers

If you have any cupcakes left, store them in an airtight container at room temperature for up to two days. The buttercream and sticky toffee sauce keep the cupcakes moist and flavorful, but they are best enjoyed fresh to fully appreciate their luscious texture.

Freezing

You can freeze the cupcake bases without buttercream for up to a month. Wrap them individually in cling film and pop them in an airtight box or freezer bag. When you’re ready to eat, thaw overnight in the fridge and add fresh buttercream and toffee sauce for the perfect freshly made experience.

Reheating

Reheat the thawed cupcakes gently in a low oven (around 150°C) for 5 to 8 minutes to warm the cake slightly before adding buttercream and toffee sauce. This little step brings out the gooey toffee notes and heightens the comforting appeal of the Mary Berry Sticky Toffee Cupcakes Recipe.

FAQs

Can I use fresh dates instead of dried dates?

Fresh dates are much softer and contain more moisture, which can affect the texture of the cupcakes. It’s best to stick with dried dates to ensure the cake holds together properly and achieves the right sticky consistency.

Is there a substitute for treacle in this recipe?

If you can’t find treacle, molasses makes a good substitute as it has a similar deep, rich flavor. Dark corn syrup or golden syrup won’t provide quite the same depth but can work in a pinch, just expect slight variations in taste.

Can I make this recipe gluten-free?

Yes! Use a gluten-free self-raising flour blend in place of regular self-raising flour. Make sure your baking powder is also gluten-free to maintain the proper rise and texture.

How do I prevent the buttercream from splitting?

Make sure your butter is softened but not too warm before beating. Add icing sugar gradually, and don’t rush the mixing process. Adding a little milk helps smooth out the mixture, preventing it from curdling or splitting.

Can these cupcakes be made vegan?

With some swaps, yes. Use vegan butter and a plant-based cream alternative, and substitute eggs with flax eggs or commercial egg replacers. The flavor may vary slightly, but the essence of the Mary Berry Sticky Toffee Cupcakes Recipe will shine through.

Final Thoughts

If you’re searching for a truly comforting, crowd-pleasing dessert, I wholeheartedly encourage you to try the Mary Berry Sticky Toffee Cupcakes Recipe. It perfectly captures the nostalgic flavors of sticky toffee pudding in a charming cupcake that’s perfect for any occasion. The balance of moist cake, rich toffee sauce, and silky buttercream is nothing short of magical. Trust me, once you make these, they’ll become a beloved staple in your baking repertoire.

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