Sticky toffee cupcakes recipe

These sticky toffee cupcakes are the perfect hybrid of dessert and an afternoon treat. 

This cupcake recipe is inspired by the classic comforting British pudding. Each cupcake is topped with a rich buttercream and can be drizzled with homemade caramel or a shop bought alternative. 

Ingredients

• 180g dates, pitted and chopped
• 1 tsp vanilla extract
• 180g self-raising flour
• 1 tsp bicarbonate of soda
• 80g unsalted butter, softened
• 150g light muscovado sugar
• 2 eggs, lightly beaten

For the buttercream:

• 160g salted butter, softened
• 200g icing sugar, sifted

For the caramel:

• 125g white caster sugar
• 80ml double cream
• Salt (to taste)
• 1 tsp vanilla extract

Method

1. Heat the oven to 180C (160C fan, Gas 4). Line a muffin tin with 12 paper cupcake cases. In a heatproof bowl, pour 180ml boiling water over the dates and leave to soak for 20 minutes. Then, with a fork, gently break up the dates and stir in the vanilla.
2. Sift the flour and bicarbonate of soda into a bowl and set aside. Cream together the butter and sugar for a good 5 minutes until very light and fluffy. Add the eggs gradually, beating between each addition and slipping in 1 tbsp flour about halfway through to prevent curdling. Lastly, fold in the remaining flour and then the date mixture.
3. Spoon into the cupcake cases and bake for 15–20 minutes (the tops should spring back when pressed with a finger). Remove and leave to cool on a wire rack.
4. Meanwhile, make the caramel. Put the sugar in a small saucepan with 60ml water. Heat gently until dissolved then increase the heat to a boil. Wait a few minutes, leaving the pan undisturbed but keep a close eye on it. As soon as it changes to a wonderful caramel colour (like strong tea) and is thicker, remove immediately from the heat. Working quickly but carefully, add the cream and mix. Once combined, add a pinch of salt and the vanilla extract. Leave to cool. You can spread it on a lined baking tray to quicken the cooling process.
5. Prepare the buttercream icing by mixing the softened butter and icing sugar with an electric hand mixer until pale and thick. Add some of the cooled salted caramel and mix until fully incorporated.
6. Transfer the buttercream to a piping bag fitted with the star nozzle and pipe it on to the cakes, or spread it on with a palette knife. Drizzle with a little more caramel sauce before serving, if liked.

Watch how to make sticky toffee cupcakes 

Top tips for making sticky toffee cupcakes

If you don’t have time to make your own caramel, combine 3-4 tbsp dulce de leche with 1 tsp vanilla extract and a little flaked sea salt, to your preferred taste. For more tips when making caramel or the cupcakes, continue reading below. 

If you are making your own caramel a light coloured, heavy saucepan is best. Food writer Jessica Ransom recommends this one from Le Creuset

Le Creuset 3-Ply Stainless Steel Lidded Saucepan 16cm - View at John Lewis

The 16cm size pan is a good all-rounder and can be used for a variety of recipes. The pan is made from stainless steel which looks timeless and chic in any kitchen. It’s also the ideal colour to make caramel in as you can easily see the colour change from clear to rich and golden. When you’ve made the caramel, fill with water and gently warm on the hob to help with cleaning. 

If you like this recipe you should try our chocolate cupcakes recipe for something equally as tasty and indulgent. For something simpler but delicious our vanilla cupcake recipe is perfect. Rainbow cupcakes make an excellent addition to any birthday party or picnic and also make a wonderful colourful treat for the afternoon.