Mary Berry Sticky Toffee Cupcakes Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
