The aroma of melted caramel wafting through my kitchen brings me back to cozy afternoons spent indulging in sweet delights. If you’re on the hunt for a deliciously comforting dessert, look no further than Mary Berry Sticky Toffee Cupcakes. These delightful treats are moist and rich, infused with the naturally sweet goodness of dates and dark muscovado sugar, ensuring every bite feels like a warm hug. Not only are they easy to whip up, but their decadent topping of gooey toffee sauce and luscious buttercream turns them into the perfect show-stopping dessert for any occasion. Whether you’re planning a winter gathering or simply craving a fancy afternoon pick-me-up, these cupcakes are sure to impress. Curious to see how simple ingredients can create such a delightful masterpiece? Let’s dive into this irresistible recipe!
Why Are These Cupcakes So Special?
Irresistibly Decadent: These Mary Berry Sticky Toffee Cupcakes are a true delight, featuring moist textures and a rich caramel flavor that satisfies your sweetest cravings.
Easy to Make: With straightforward steps, this recipe is perfect for bakers of all levels—no need for complicated techniques!
Impressive Presentation: The luscious buttercream and gooey toffee topping create a stunning visual that will wow your guests, making them perfect for any occasion.
Versatile Treats: Whether enjoyed warm with ice cream or paired with tea, these cupcakes are versatile enough to enjoy year-round.
Make Ahead: Store unfrosted cupcakes for up to a week, or freeze them for longer, ensuring you always have a sweet treat on hand!
With their charming appeal, these cupcakes are perfect for anyone wanting to elevate their dessert game—try them alongside my Chocolate Fudge Cupcakes for a delightful dessert spread!
Mary Berry Sticky Toffee Cupcakes Ingredients
• To create moist and rich cupcakes, gather these simple ingredients!
For the Batter
- Dried Dates – Adds natural sweetness and moisture; if unavailable, finely chopped prunes can be a great substitute.
- Bicarbonate of Soda – Essential leavening agent that helps the cupcakes rise perfectly.
- Boiling Water – Activates the bicarbonate of soda and softens the dates for a delightful texture.
- Unsalted Butter – Provides richness; use softened butter for easy mixing. Salted butter can work too, just skip extra salt.
- Dark Muscovado Sugar – Infuses deep caramel flavor; brown sugar can be substituted, though it may slightly change the taste.
- Large Eggs – Give structure and moisture; opt for free-range organic eggs for a richer flavor.
- Treacle/Black Treacle – Enhances sweetness and color; molasses can be used as a substitute if necessary.
- Self-Raising Flour – Helps to lift the cupcakes; all-purpose flour with baking powder can also be used if preferred.
For the Topping
- Double Cream – Used for making the rich toffee sauce; heavy cream works as a perfectly fine substitute.
- Icing Sugar – Essential for the smooth buttercream; powdered sugar can be used if needed.
- Milk – Adds moisture to the buttercream; any kind of milk, including plant-based, will work!
- Vanilla Extract – Enhances the flavor of the buttercream; try almond extract for a unique twist.
With these high-quality ingredients, you’ll be well on your way to creating Mary Berry’s Sticky Toffee Cupcakes that are both comforting and indulgent!
Step‑by‑Step Instructions for Mary Berry Sticky Toffee Cupcakes
Step 1: Preheat the oven
Begin by preheating your oven to 180°C (350°F) and lining a cupcake tray with paper cases. This essential step ensures that your cupcakes bake evenly and achieve that beautiful golden color. While the oven heats up, you can prepare the date mixture, setting yourself up for success.
Step 2: Prepare the dates
In a medium-sized bowl, combine the chopped dried dates with the bicarbonate of soda and pour in the boiling water. Stir gently and set aside for about 10 minutes to allow the dates to soften and the mix to cool slightly. This step activates the bicarbonate of soda and creates a wonderfully moist batter for your Mary Berry Sticky Toffee Cupcakes.
Step 3: Cream butter and sugar
Using a mixing bowl, cream together 100g of softened unsalted butter and 100g of dark muscovado sugar until the mixture is light and fluffy, which should take around 3-4 minutes with an electric mixer. This process incorporates air, creating a tender texture in your cupcakes. Scrape down the sides of the bowl to ensure everything is mixed well for a uniform batter.
Step 4: Add the wet ingredients
Add in the eggs, treacle, and cooled date mixture to the creamed butter and sugar. Beat everything together until fully incorporated, which will take about 2-3 minutes. The color of your mixture should deepen as the dark muscovado sugar combines with the other ingredients, creating a rich, inviting batter ready for the next step.
Step 5: Fold in the flour
Gently fold in the self-raising flour with a spatula, taking care not to overmix. The batter should come together without any visible flour spots. This step typically takes just a minute or so. The resulting mixture will be thick and well-combined, setting the stage for delightfully fluffy cupcakes.
Step 6: Fill the cupcake cases
Divide the batter evenly among the lined cupcake cases, filling each about two-thirds full to allow for rising. With a spatula or an ice cream scoop, ensure uniform quantities for even baking, which helps them bake to fluffy perfection. Pop the tray into your preheated oven and bake for 20-25 minutes or until a skewer inserted comes out clean.
Step 7: Make the toffee sauce
While the cupcakes are baking, prepare the luscious toffee sauce. In a saucepan over low heat, combine 50g of butter, 50g of muscovado sugar, and 100ml of double cream. Cook gently, stirring frequently until the mixture is smooth and glossy, which takes about 5-7 minutes. The aroma will be heavenly, bringing those comforting sticky toffee vibes!
Step 8: Whip up the buttercream
To create the buttercream, beat 100g of softened unsalted butter in a mixing bowl until it becomes soft and creamy, around 2 minutes. Gradually sift in the icing sugar, then add a splash of milk and a few drops of vanilla extract. Beat until the mixture is light and fluffy, which should take another 3-4 minutes. This buttercream will be the perfect finishing touch for your cupcakes.
Step 9: Assemble the cupcakes
Once the cupcakes are completely cool, use a piping bag or a spatula to generously top each one with the fluffy buttercream. For the finishing touch, drizzle the warm toffee sauce over the buttercream, allowing it to cascade beautifully down the sides. The rich texture and deep flavors of your Mary Berry Sticky Toffee Cupcakes will shine, ready to be enjoyed!
Mary Berry Sticky Toffee Cupcakes Customizations
Feel free to get creative with these delicious cupcakes for a personalized touch that will delight your taste buds!
- Nuts: Add chopped walnuts or pecans for a delightful crunch that contrasts with the moist texture.
- Chocolate Delight: Incorporate chocolate chips into the batter for a decadent twist that makes every bite extra special.
- Flavored Buttercream: Try using coffee or almond extract in the buttercream for a unique flavor profile that pairs wonderfully with the toffee.
- Fruit Fusion: Mix in finely chopped apples or pears for a fresh, fruity twist that elevates the sweetness and adds moisture.
- Spiced Affair: Add a dash of cinnamon or nutmeg to the batter for a warm, cozy flavor, perfect for chilly days.
Imagine serving these cupcakes warm with a scoop of vanilla ice cream, or alongside my mouthwatering Korean Fried Sticky Chicken for a delightful meal. The contrasting flavors and textures will make your spread irresistible!
- Vegan Version: Substitute your ingredients with coconut oil, plant-based milk, and flax eggs to create a comforting vegan version that retains its deliciousness.
- Coconut Topping: For a tropical twist, try adding toasted coconut flakes to the buttercream for an inviting crunch that compliments the soft cupcake perfectly.
Mix and match these variations to find your favorite combination—each twist opens a new world of flavor!
What to Serve with Mary Berry Sticky Toffee Cupcakes
Imagine a delightful afternoon gathering with friends, where every bite of your cupcakes pairs beautifully with sweet or savory accompaniments.
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Vanilla Ice Cream: The creamy sweetness of vanilla ice cream creates a perfect contrast to the rich toffee flavors, enhancing every delicious bite. Serve a scoop on the side for an indulgent touch.
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Clotted Cream: A classic British pairing, clotted cream adds a luxurious richness that complements the moist cupcakes beautifully. This velvety topping brings a traditional feel, ideal for cozy gatherings.
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Caramel Sauce: Drizzling extra caramel sauce over the cupcakes intensifies their flavor, amplifying that comforting sticky toffee experience. Even a light drizzle transforms them into an even more decadent delight.
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Earl Grey Tea: This aromatic tea, with its subtle floral notes, balances the sweetness of the cupcakes perfectly, creating a refined afternoon tea experience. It’s a delightful companion for those cozy moments.
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Fresh Berries: The tartness of fresh raspberries or blackberries offers a refreshing contrast to the rich flavors of the cupcakes. Their bright colors also add an appealing touch to your dessert spread.
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Dark Chocolate Ganache: For an extra indulgent treat, a rich dark chocolate ganache can take these cupcakes to another level of decadence. The bittersweet chocolate pairs beautifully with the sweetness of the cupcakes.
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Almond Biscotti: Use these crunchy treats for a delightful texture contrast. Their nutty flavor beautifully complements the warm, gooey toffee, enhancing the overall taste experience.
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Sparkling Cider: For a festive touch, serve the cupcakes with sparkling cider. The effervescence cuts through the richness, leaving your palate refreshed and invigorated.
Make Ahead Options
These Mary Berry Sticky Toffee Cupcakes are a fantastic choice for meal prep enthusiasts! You can prepare the cupcake batter up to 24 hours in advance by mixing the ingredients and storing it in an airtight container in the refrigerator; this helps to deepen the flavors. Additionally, the unfrosted cupcakes can be baked ahead and stored at room temperature for up to 3 days or in the fridge for up to a week. To keep them fresh, ensure they’re in an airtight container. When you’re ready to serve, simply reheat the warm toffee sauce and frost these lovely cupcakes. This way, you’ll enjoy restaurant-quality dessert with minimal effort!
Expert Tips for Mary Berry Sticky Toffee Cupcakes
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Chop Dates Finely: Ensure that your dried dates are finely chopped to avoid chewy chunks. This creates a smooth texture throughout the cupcakes.
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Temperature Matters: Use room temperature ingredients, like butter and eggs, for better integration and a fluffier batter, enhancing your sticky toffee cupcakes’ overall rise.
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Don’t Overmix: Be careful when folding in the flour. Overmixing can lead to tough cupcakes—stop as soon as you see no dry flour!
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Cool Completely: Allow cupcakes to cool completely before frosting to prevent the buttercream from melting and losing shape, ensuring a beautiful presentation.
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Warm Up Sauce: Serve the toffee sauce warm for an indulgent touch. This makes it extra gooey and perfect for drizzling over your Mary Berry Sticky Toffee Cupcakes!
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Taste Before Serving: Always do a taste test of your buttercream and sauce! Adjust the sweetness to your liking for the perfect balance of flavors.
Storage Tips for Mary Berry Sticky Toffee Cupcakes
Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. This keeps them moist and fresh for your sweet cravings!
Fridge: If you’ve frosted your cupcakes, keep them in an airtight container in the fridge for up to a week. The buttercream stays creamy and delicious, enhancing your cupcake experience.
Freezer: For longer storage, wrap unfrosted cupcakes tightly in plastic wrap and freeze for up to 3 months. When you’re ready to enjoy, simply thaw them and frost as desired.
Reheating: To warm up your frozen cupcakes, let them thaw completely before gently reheating in the microwave for about 10-15 seconds. Drizzle with warm toffee sauce for a delectable treat!
Mary Berry Sticky Toffee Cupcakes Recipe FAQs
How do I select ripe dried dates for the cupcakes?
Absolutely! Choose dried dates that are plump and moist, without any dark spots or excessive wrinkling. The best dates are sticky but not overly tacky; this means they’ll add that delicious moisture to the cupcakes. If dates look hard or very dry, they could affect the final texture of your cupcakes.
What is the best way to store Mary Berry Sticky Toffee Cupcakes?
For best results, store your unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If frosted, it’s best to keep them in the fridge, where they can stay fresh for up to a week. Just ensure they’re well-covered to prevent drying out!
Can I freeze the cupcakes, and how do I do it?
Yes, you can! To freeze your unfrosted Mary Berry Sticky Toffee Cupcakes, wrap each cupcake tightly in plastic wrap and then place them in a freezer-safe container or bag. They can last up to 3 months in the freezer. When you’re ready to enjoy them, thaw at room temperature and frost them fresh for a delightful treat.
What should I do if my cupcakes seem dense or don’t rise well?
Very! If your cupcakes come out dense, it could be because the butter or eggs were not at room temperature, or they were overmixed. Make sure to cream the butter and sugar thoroughly until fluffy. When adding the flour, fold gently until just combined to maintain a light texture.
Are there any dietary considerations for pets with these cupcakes?
It’s best to keep the Mary Berry Sticky Toffee Cupcakes away from pets. Ingredients like chocolate and high sugar could be harmful to dogs and other animals. If you’re baking for friends with dietary restrictions, consider exploring alternative ingredients such as gluten-free flour or using sweeteners that are suitable for their diets!
Mary Berry Sticky Toffee Cupcakes Perfect for Sweet Cravings
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a cupcake tray with paper cases.
- Combine chopped dried dates with bicarbonate of soda and pour in boiling water; stir gently and set aside for about 10 minutes.
- Cream together 100g of softened unsalted butter and 100g of dark muscovado sugar until light and fluffy.
- Add in the eggs, treacle, and cooled date mixture to the creamed butter and sugar; beat until fully incorporated.
- Gently fold in the self-raising flour with a spatula.
- Divide the batter among the lined cupcake cases, filling them about two-thirds full.
- Bake for 20-25 minutes or until a skewer inserted comes out clean.
- In a saucepan, combine 50g of butter, 50g of muscovado sugar, and 100ml of double cream over low heat; stir until smooth.
- Beat 100g of softened unsalted butter for the buttercream until creamy; gradually sift in icing sugar, add milk and vanilla, and beat until fluffy.
- Once cupcakes are cool, top each one with buttercream and drizzle warm toffee sauce over.