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curiouswombatD-d has sent me the recipe for the Sticky Toffee Cupcakes...
Ingredients
for cakes;
180 g dates, pitted and chopped
1 tsp vanilla extract
180 g self-raising flour
1 tsp bicarbonate of soda
80 g unsalted butter
150 g muscovado sugar
2 eggs, lightly beaten
for topping:
1 tsp vanilla extract
160 g butter
200 g icing sugar
Salted caramel sauce to taste (she used ready made by M&S - you could use dulce de leche and 1/2 teaspoon salt)
Method
1. Preheat the oven to 180ºC/fan170ºC/gas 4.
2. Place the paper cases into a 12 hole cupcake tin.
3. In a heatproof bowl, pour 180ml boiling water over the dates and leave to soak for 20 minutes. With a fork, gently break up the dates and stir in the vanilla.
4. Sift the flour and bicarbonate of soda into a bowl and set aside. Cream together the butter and sugar for a good 5 minutes until very light and fluffy. Add the eggs gradually, beating between each addition, slipping in 1 tbsp flour about halfway through to prevent curdling. Lastly, fold in the remaining flour and then the date mixture.
5. Spoon into the cupcake cases and bake for 15–20 minutes (the tops should spring back when pressed with a finger). Remove and leave to cool.
6. For the buttercream; cream the butter and icing sugar well and add the caramel or the dulce de leche & salt.
7. Put the buttercream into the piping bag fitted with the star nozzle and pipe it on to the cakes, or spread it on with a palette knife.
Well worth making.
Ingredients
for cakes;
180 g dates, pitted and chopped
1 tsp vanilla extract
180 g self-raising flour
1 tsp bicarbonate of soda
80 g unsalted butter
150 g muscovado sugar
2 eggs, lightly beaten
for topping:
1 tsp vanilla extract
160 g butter
200 g icing sugar
Salted caramel sauce to taste (she used ready made by M&S - you could use dulce de leche and 1/2 teaspoon salt)
Method
1. Preheat the oven to 180ºC/fan170ºC/gas 4.
2. Place the paper cases into a 12 hole cupcake tin.
3. In a heatproof bowl, pour 180ml boiling water over the dates and leave to soak for 20 minutes. With a fork, gently break up the dates and stir in the vanilla.
4. Sift the flour and bicarbonate of soda into a bowl and set aside. Cream together the butter and sugar for a good 5 minutes until very light and fluffy. Add the eggs gradually, beating between each addition, slipping in 1 tbsp flour about halfway through to prevent curdling. Lastly, fold in the remaining flour and then the date mixture.
5. Spoon into the cupcake cases and bake for 15–20 minutes (the tops should spring back when pressed with a finger). Remove and leave to cool.
6. For the buttercream; cream the butter and icing sugar well and add the caramel or the dulce de leche & salt.
7. Put the buttercream into the piping bag fitted with the star nozzle and pipe it on to the cakes, or spread it on with a palette knife.
Well worth making.
