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–+ servings
Sticky Toffee Cupcakes

Sticky Toffee Cupcakes That Warm Your Heart and Satisfy

Enjoy these Sticky Toffee Cupcakes filled with rich flavors from dark muscovado sugar and dates, perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: British
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 200 g dried dates substitution: use prunes if unavailable.
  • 1 tsp bicarbonate of soda no substitution needed.
  • 300 ml boiling water use hot water for best results.
  • 100 g unsalted butter can substitute with margarine for a dairy-free option.
  • 150 g dark muscovado sugar light brown sugar can be a substitute.
  • 2 large eggs no substitutes for egg-free recipes mentioned.
  • 2 tbsp treacle black syrup can be an alternative.
  • 200 g self-raising flour plain flour plus baking powder can be used as a substitute.
For the Toffee Sauce
  • 50 g unsalted butter
  • 100 g dark muscovado sugar
  • 100 ml double cream substitute with heavy whipping cream if needed.
For the Buttercream
  • 100 g unsalted butter softened
  • 200 g icing sugar can substitute with a sugar alternative if needed.
  • 2 tbsp milk any milk type can be used, including non-dairy options.
  • 1 tsp vanilla extract can replace with almond extract for a different flavor.

Equipment

  • oven
  • cupcake tray
  • Mixing bowl
  • measuring cups
  • mixing spoon
  • Electric mixer
  • Saucepan
  • piping bag

Method
 

Step-by-Step Instructions for Sticky Toffee Cupcakes
  1. Preheat your oven to 180°C (350°F) and line a 12-cup cupcake tray with paper cases.
  2. Chop dried dates finely and combine with bicarbonate of soda in a heatproof bowl. Pour boiling water over to soften the dates and let sit for 15 minutes.
  3. Cream together unsalted butter and dark muscovado sugar until light and fluffy.
  4. Beat in large eggs one at a time and follow with treacle, mixing until well blended.
  5. Fold the soaked date mixture into the creamed butter and sugar gently until combined.
  6. Sift in self-raising flour and fold it into the batter until just combined.
  7. Spoon batter evenly into lined cupcake cases and bake for 18-20 minutes.
  8. While cupcakes cool, melt unsalted butter, dark muscovado sugar, and double cream in a saucepan over low heat.
  9. In another bowl, beat unsalted butter, icing sugar, milk, and vanilla extract until light and fluffy.
  10. Once cupcakes are cool, drizzle warm toffee sauce over each and add buttercream on top.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

These cupcakes are sure to be a hit at your next gathering or a sweet treat for yourself!

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