Description
Mary Berry Sticky Toffee Cupcakes are irresistibly moist and rich cupcakes bursting with deep caramel and date flavors. These cupcakes are made by soaking dates in boiling water with bicarbonate of soda, then mixing into a dark muscovado sugar and butter batter. After baking, they are filled with a luscious homemade toffee sauce and topped with smooth vanilla buttercream. This comforting dessert perfectly balances the fruity sweetness of dates with a gooey, buttery toffee drizzle for an indulgent treat perfect for any occasion.
Ingredients
Scale
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:
- 100g (3.5 oz) unsalted butter, softened
- 200g (7 oz) icing sugar, sifted
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the date mixture: Soak the chopped dates together with the bicarbonate of soda in 150ml of boiling water for 15-20 minutes. This softens the dates and helps develop their rich flavor, while the bicarbonate reacts to tenderize the mixture.
- Prepare oven and tin: Preheat your oven to 180°C (350°F). Line a cupcake tin with paper cases to prevent sticking and ensure even baking.
- Cream butter and sugar: In a mixing bowl, beat the softened 100g unsalted butter and 100g dark muscovado sugar together until the mixture is light and fluffy. This step incorporates air for a tender cupcake crumb.
- Mix in eggs and treacle: Add the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Then stir in 1 teaspoon of treacle or black treacle to add depth of flavor and color.
- Fold in flour and dates: Gently fold the 150g self-raising flour into the wet mixture, being careful not to overmix. Next, fold in the soaked date mixture until just combined, ensuring an even distribution of dates.
- Bake the cupcakes: Spoon the batter evenly into the cupcake cases and bake in the preheated oven for 20-22 minutes or until a skewer inserted into the center comes out clean. Allow the cupcakes to cool completely in the tin before removing.
- Make the toffee sauce: In a small saucepan, melt 50g unsalted butter and 50g dark muscovado sugar over low heat, stirring continuously until smooth. Then whisk in 50ml double cream until fully combined and glossy. Set aside to cool slightly.
- Make the buttercream: Beat the softened 100g unsalted butter until creamy. Gradually add 200g sifted icing sugar, followed by 1 tablespoon of milk and 1/2 teaspoon vanilla extract. Beat until fluffy and spreadable.
- Decorate: Using a small knife or cupcake corer, cut a hole in the center of each cooled cupcake. Spoon or pipe some toffee sauce inside each hole. Then generously pipe the vanilla buttercream on top of each cupcake. Finally, drizzle extra toffee sauce over the buttercream for a sticky, indulgent finish.
Notes
- Ensure the dates are fully soaked and softened in boiling water to achieve a moist cupcake texture.
- Do not overmix the batter after adding the flour to keep cupcakes light and tender.
- The toffee sauce can be made ahead and gently reheated before filling the cupcakes.
- For a stronger toffee flavor, add a splash of vanilla extract or a pinch of salt to the sauce.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate with a day’s notice.
- Buttercream can be adjusted in consistency by adding more milk (thinner) or icing sugar (thicker) as needed.
