Sticky Toffee Cupcake recipe

Sticky Toffee Cupcakes

Preparation time: 20 mins

Baking time: 18 mins

Serves: 12


Ingredients:
170g dates, chopped
250ml water
1tsp bicarbonate of soda
100g self raising flour
1tsp baking powder
30g unsalted butter, softened
165g light brown sugar
1 tsp vanilla extract
2 tbsp treacle
2 large Baking Eggs


Preheat the oven to 180 degrees. Line a 12 hole muffin tin with cases.
Heat the dates in a saucepan with the water. Bring to the boil and remove from heat. Stir in the bicarbonate of soda. Leave to cool.
Sift the flour with the baking powder. Set aside.
Cream together the butter and sugar until light and fluffy. Add the vanilla and treacle, then the eggs one at a time, leaving a minute between each addition.
Gently stir in the flour mixture until just combined.
Fold in the date mixture.
Spoon the mixture into the cupcake liners, filling ¾ of the way and bake for 18 mins or until a cocktail stick inserted into the centre of each cake comes out clean. Leave to cool on a wire rack.

Sticky Toffee Sauce

80ml double cream
40g unsalted butter
50g dark brown sugar
4tbsp treacle
4 tbsp golden syrup

In a saucepan gently melt the butter and sugar together, then add the double cream, treacle and golden syrup. Bring to the boil and remove from heat. Spoon over cooled cupcakes.

This recipe was created for Ella Valentine Baking Eggs.