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You are here: Recipes > Sticky Toffee Cupcakes Recipe

Sticky Toffee Cupcakes Recipe

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Baking ingredients

  • 190 g dates, pitted and chopped
  • 80 g unsalted butter
  • 150 g soft light brown sugar
  • 2 medium eggs
  • 180 g plain flour
  • Half tsp baking powder
  • 1 tsp bicarbonate of soda
  • Quarter tsp salt
  • 1 tsp vanilla extract

Decorating ingredients

  • 100 g tinned caramel
  • 400 g Renshaw Vanilla Frosting
  • Toffee pieces


Baking Instructions:

Step 1

Preheat the oven to 190°C/375°F/gas mark 5.

Step 2

Line a cupcake tray with 12 paper cases.

Step 3

Put 180g chopped and pitted dates into a bowl and cover them with 180ml boiling water. Set them aside to soak for 30 minutes.

Step 4

Beat the unsalted butter and soft light brown sugar together with an electric mixer until soft and fluffy. Break the eggs in one at a time and gently beat until they are well incorporated.

Step 5

Sift the plain flour, baking powder, bicarbonate of soda and salt into the butter and sugar mixture gradually, beating after each addition until you have a smooth batter.

Step 6

Add the vanilla extract to the date and water mixture then add the date mixture to the cake mixture.

Step 7

Spoon the mixture into the paper cases.

Step 8

Bake for 18 to 20 minutes, until risen and golden brown. Leave to cool on a wire rack.

Decorating Instructions:

Step 9

Make a small hole in the centre of each cupcake using a skewer, then spoon or pipe the caramel in until it fills the middle of the cupcake.

Step 10

Pipe a swirl of vanilla frosting onto each cupcake.

Step 11

Sprinkle the remaining pitted and chopped dates and toffee pieces on top of the cupcakes.