Mary Berry Sticky Toffee Cupcakes Recipe

Introduction

Mary Berry’s Sticky Toffee Cupcakes are a delightful twist on a classic dessert, combining moist date sponge with luscious toffee sauce and creamy buttercream. These cupcakes are perfect for any occasion when you want a rich, comforting treat with a homemade touch.

Ingredients

• 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
• 50g (1.75 oz) unsalted butter (for toffee sauce)
• 50g (1.75 oz) dark muscovado sugar (for toffee sauce)
• 50ml (1.75 fl oz) double cream
• 100g (3.5 oz) unsalted butter, softened (for buttercream)
• 200g (7 oz) icing sugar, sifted
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Soak the chopped dates and bicarbonate of soda in boiling water. Leave to soak for 15-20 minutes until the dates are softened.
2. Step 2: Preheat your oven to 180°C (350°F) and line a cupcake tin with paper cases.
3. Step 3: Beat the softened butter and dark muscovado sugar together until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition. Stir in the treacle.
5. Step 5: Gently fold in the self-raising flour, followed by the soaked date mixture with its liquid.
6. Step 6: Divide the batter evenly among the cupcake cases and bake for 20-22 minutes or until a skewer inserted into the center comes out clean.
7. Step 7: To make the toffee sauce, melt the butter and muscovado sugar together in a saucepan over low heat. Once melted, whisk in the double cream and keep warm.
8. Step 8: For the buttercream, beat the softened butter until smooth. Gradually add the sifted icing sugar, then mix in the milk and vanilla extract until you have a creamy consistency.
9. Step 9: When the cupcakes are cool, cut a small hole in the center of each and fill with the warm toffee sauce.
10. Step 10: Top each cupcake with a generous swirl of buttercream, then drizzle more toffee sauce over the top before serving.

Tips & Variations

• Use fresh or leftover dates for soaking to ensure the best softness and flavor.
• For an extra indulgent touch, warm the cupcakes slightly before filling and serving.
• Replace treacle with molasses if treacle is unavailable for a similar deep flavor.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in a microwave before serving to revive the softness and warm the toffee filling. Buttercream may soften when refrigerated, so allow cupcakes to come to room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the toffee sauce ahead of time?

Yes, the toffee sauce can be made in advance and refrigerated in a sealed container for up to a week. Warm it gently before using to fill the cupcakes.

What can I use if I don’t have double cream?

If you don’t have double cream, you can substitute with heavy cream or a mixture of milk and melted butter for a similar richness, although the sauce may be slightly less creamy.

Mary Berry Sticky Toffee Cupcakes Recipe

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★★★★★

4.9 from 60 reviews

Mary Berry’s Sticky Toffee Cupcakes combine moist date-infused sponge cakes with luscious homemade toffee sauce and smooth buttercream frosting. These cupcakes feature a rich date mixture soaked in boiling water, combined into a velvety batter, baked to perfection, then filled and topped with decadent toffee flavors, making them a delightful treat for any occasion.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

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

1. Prepare the date mixture: Soak the chopped dates and bicarbonate of soda in boiling water, allowing them to soften and absorb moisture for 15-20 minutes. This will help create a rich, sticky texture in the cupcakes.
2. Prepare oven and tin: Preheat your oven to 180°C (356°F). Line a cupcake tin with cases to prevent sticking and ensure even baking.
3. Cream butter and sugar: Beat the softened butter and dark muscovado sugar together until the mixture becomes light and fluffy. This step aerates the batter and contributes to a tender texture.
4. Mix in eggs and treacle: Add the eggs one at a time, mixing well after each addition to incorporate fully. Then stir in the treacle or black treacle for that deep, toffee flavor.
5. Fold in flour and dates: Gently fold the self-raising flour into the batter, then add the soaked date mixture, mixing carefully to maintain the batter’s airiness.
6. Bake the cupcakes: Divide the batter evenly among the cupcake cases and bake in the preheated oven for 20-22 minutes, or until a skewer inserted into the center comes out clean.
7. Make the toffee sauce: Melt the butter and muscovado sugar together over low heat, stirring continuously. Once combined, whisk in the double cream to create a smooth, rich sauce.
8. Make the buttercream: Beat the softened butter until smooth and creamy. Gradually add sifted icing sugar, followed by milk and vanilla extract, mixing until the buttercream is light and fluffy.
9. Decorate: Once the cupcakes are completely cooled, carefully cut a hole in the center of each. Fill the cavity with the warm toffee sauce, then top with a generous swirl of buttercream. Drizzle additional toffee sauce over the top for an indulgent finish.

Notes

• Ensure the cupcakes are fully cooled before filling to avoid melting the buttercream.
• You can substitute treacle with molasses if unavailable.
• Use soft dates for best soaking results.
• To keep buttercream smooth, ensure butter is at room temperature before whipping.
• Store cupcakes in an airtight container for up to 3 days.

Keywords: Mary Berry, sticky toffee cupcakes, date cupcakes, toffee sauce, buttercream frosting, British desserts, moist cupcakes