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Mary Berry​ Sticky Toffee Cupcakes

Deliciously Moist Mary Berry Sticky Toffee Cupcakes to Savor

Enjoy Mary Berry's Sticky Toffee Cupcakes, with rich caramel flavor and moist texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: British
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 200 grams Dried Dates Substitute with prunes if needed.
  • 1 teaspoon Bicarbonate of Soda Ensure it's fresh for optimal rise.
  • 250 ml Boiling Water
  • 100 grams Unsalted Butter Replace with salted if preferred.
  • 175 grams Dark Muscovado Sugar Light soft brown sugar works in a pinch.
  • 2 large Large Eggs Use room-temperature for best texture.
  • 2 tablespoons Treacle Molasses can substitute it easily.
  • 200 grams Self-Raising Flour Opt for gluten-free blend if necessary.
For the Toffee Sauce
  • 200 ml Double Cream Heavy cream can serve as an alternative.
For the Buttercream
  • 250 grams Icing Sugar No substitutes recommended for ideal texture.
  • 50 ml Milk Any milk variant can be used.
  • 1 teaspoon Vanilla Extract Optional but highly recommended.

Equipment

  • Muffin Tray
  • mixing bowl
  • whisk
  • Sifter

Method
 

How to Make Mary Berry Sticky Toffee Cupcakes
  1. Preheat the oven to 180°C (350°F). Line a muffin tray with cupcake liners.
  2. Combine the chopped dates, bicarbonate of soda, and boiling water in a bowl. Let this mixture sit for 10 minutes.
  3. Beat softened butter and dark muscovado sugar until light and fluffy. Gradually add eggs, mixing well after each addition.
  4. Stir in treacle and the hydrated date mixture until well combined.
  5. Fold in the self-raising flour gradually until the batter is smooth.
  6. Divide the batter among the cupcake liners, filling them about 2/3 full.
  7. Bake for 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the tray.
  8. Melt remaining butter and sugar in a pan over medium heat to make the toffee sauce. Add double cream, simmer until thickened.
  9. Beat softened butter for buttercream until creamy. Gradually add sifted icing sugar, milk, and vanilla extract.
  10. Frost the cooled cupcakes with buttercream and drizzle with warm toffee sauce. Serve and enjoy!

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 100mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Optional: Sprinkle with chopped nuts for a delightful crunch! Store in an airtight container.

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