Description
A delicious cupcake recipe with toffee sauce and buttercream.
Ingredients
Scale
- 100 g dried dates (pitted and chopped)
- 1 tsp bicarbonate of soda
- 150 ml boiling water
- 100 g unsalted butter (softened)
- 100 g dark muscovado sugar
- 2 large eggs
- 1 tsp treacle (or black treacle)
- 150 g self-raising flour
- 50 g unsalted butter (for toffee sauce)
- 50 g dark muscovado sugar (for toffee sauce)
- 50 ml double cream
- 100 g unsalted butter (softened for buttercream)
- 200 g icing sugar (sifted)
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with paper cases.
- In a bowl, combine the chopped dates and bicarbonate of soda. Pour boiling water over them and let sit for about 5 minutes to soften.
- In another bowl, cream together softened butter and dark muscovado sugar until light and fluffy—about 3-4 minutes.
- Add eggs one by one to the butter mixture, mixing well after each addition. Stir in the treacle.
- Gradually add self-raising flour, folding gently until just combined.
- Stir in the softened date mixture until fully incorporated.
- Divide the batter evenly among the cupcake cases, filling each about two-thirds full.
- Place in the oven and bake for 20-25 minutes, or until golden brown and a skewer inserted comes out clean.
- While the cupcakes cool, make the toffee sauce by combining butter, dark muscovado sugar, and double cream in a saucepan. Heat gently until melted and smooth.
- Once the cupcakes are slightly cool, drizzle the toffee sauce generously over each one.
- For the buttercream, whip softened unsalted butter until creamy, then gradually add icing sugar, milk, and vanilla extract until smooth.
- Pipe the buttercream onto the cooled cupcakes and top with extra toffee sauce if desired.
Notes
- Ensure the cupcakes are completely cool before adding the buttercream for best results.
- Store any leftover cupcakes in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg