Mary Berry Sticky Toffee Cupcakes
Indulge in the delightful Mary Berry Sticky Toffee Cupcakes Recipe, perfect for any gathering or cozy night in. These moist cupcakes are infused with rich caramel flavors and sweetened naturally with dates, making them an irresistible treat that appeals to both kids and adults. Easy to prepare and even easier to enjoy, these cupcakes can be made ahead of time, allowing you to focus on creating memorable moments with loved ones. Topped with creamy buttercream and a delectable toffee sauce, these cupcakes promise a comforting sweetness that’s bound to become a favorite in your home.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 100g dried dates, pitted and chopped
- 1 tsp bicarbonate of soda
- 150ml boiling water
- 100g unsalted butter, softened
- 100g dark muscovado sugar
- 2 large eggs
- 150g self-raising flour
- 50g unsalted butter for toffee sauce
- 50g dark muscovado sugar for toffee sauce
- 50ml plant-based cream for toffee sauce
- 100g unsalted butter for buttercream
- 200g icing sugar for buttercream
- 1 tbsp plant-based milk for buttercream
- 1/2 tsp vanilla extract for buttercream
Instructions
- Soak chopped dates and bicarbonate of soda in boiling water for 15-20 minutes.
- Preheat oven to 180°C (350°F) and line a cupcake tin.
- Cream together softened butter and dark muscovado sugar until fluffy.
- Add eggs one at a time, then mix in treacle.
- Fold in self-raising flour followed by the date mixture.
- Divide batter into cupcake cases; bake for 20-22 minutes until golden.
- Prepare the toffee sauce by melting butter and sugar together with plant-based cream.
- Make buttercream by beating softened butter with icing sugar, plant-based milk, and vanilla until smooth.
- Cool cupcakes completely before filling with warm toffee sauce and topping with buttercream.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 320
- Sugar: 28g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg