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Mary Berry​ Sticky Toffee Cupcakes

Mary Berry Sticky Toffee Cupcakes Perfect for Sweet Cravings

Mary Berry Sticky Toffee Cupcakes are a rich and comforting dessert infused with dates and dark muscovado sugar, perfect for satisfying sweet cravings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 200 g Dried Dates Finely chopped prunes can be a substitute.
  • 1 tsp Bicarbonate of Soda Essential leavening agent.
  • 300 ml Boiling Water
  • 100 g Unsalted Butter Softened for easy mixing.
  • 100 g Dark Muscovado Sugar Brown sugar can replace this.
  • 2 large Eggs Free-range organic eggs recommended.
  • 1 tbsp Treacle/Black Treacle Molasses can be used as a substitute.
  • 200 g Self-Raising Flour All-purpose flour with baking powder can be used.
For the Topping
  • 50 g Double Cream Heavy cream is a good substitute.
  • 100 g Icing Sugar Powdered sugar can be used.
  • 2 tbsp Milk Any kind of milk can work.
  • 1 tsp Vanilla Extract Almond extract can be used.

Equipment

  • Mixing Bowl
  • Cupcake Tray
  • Electric mixer
  • spatula
  • Saucepan
  • Piping Bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 180°C (350°F) and line a cupcake tray with paper cases.
  2. Combine chopped dried dates with bicarbonate of soda and pour in boiling water; stir gently and set aside for about 10 minutes.
  3. Cream together 100g of softened unsalted butter and 100g of dark muscovado sugar until light and fluffy.
  4. Add in the eggs, treacle, and cooled date mixture to the creamed butter and sugar; beat until fully incorporated.
  5. Gently fold in the self-raising flour with a spatula.
  6. Divide the batter among the lined cupcake cases, filling them about two-thirds full.
  7. Bake for 20-25 minutes or until a skewer inserted comes out clean.
Making the Sauce and Buttercream
  1. In a saucepan, combine 50g of butter, 50g of muscovado sugar, and 100ml of double cream over low heat; stir until smooth.
  2. Beat 100g of softened unsalted butter for the buttercream until creamy; gradually sift in icing sugar, add milk and vanilla, and beat until fluffy.
Assembling the Cupcakes
  1. Once cupcakes are cool, top each one with buttercream and drizzle warm toffee sauce over.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be stored in the fridge for up to a week.

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