As sticky and sweet as the classic nostalgic pudding they are representing, these Sticky Toffee Cupcakes are utterly irresistible. The sponge cupcake is filled with vanilla soaked dates which is then filled with a toffee sauce centre and topped with a smooth creamy caramel buttercream with lashings of toffee sauce to finish.
WHY YOU WILL LOVE THIS RECIPE
Nostalgic bake in cupcake form | Nothing screams Sunday roast in Autumn more to me than a Sticky Toffee Pudding and it’s a pudding that at a mere mention just throws me into cosy season with family enjoying a roast together.
Quick and Easy | Cupcakes look spectacular but are so simple and easy to bake. The sponge takes less than 15 minutes to prepare and once baked and cooled the filling and buttercream are equally quick and easy so technically you could be enjoying these in less than hour.
Perfect Autumn Flavours | Toffee, dates and brown sugar are all staple Autumnal flavours and this cupcake dons them all.
WHAT IS THE NOSTALGIA SERIES?
Introducing my new Nostalgia Cupcakes Series.
Baking is so nostalgic, and for all of us I’m sure it evokes loving memories of being together with family. But there are certain bakes that take us back to a very specific moment in time and this is what this series is dedicated to – bringing you all those nostalgic bakes in a cupcake!
These bakes won’t just be my nostalgic memories but yours too as I’ll be asking you all over on my Instagram for your Nostalgic bakes and selecting the most popular responses for each chapter.
I think this is going to be a really special series and I’d love to use it as an opportunity for us all to share our best baking memories.
TOP TIPS FOR MAKING THESE STICKY TOFFEE CUPCAKES
Good Quality Ingredients | It goes without saying that the better the ingredients, the better the flavour and this is most certainly true for these. Whilst I will always recommend using the best quality for every ingredient, the key ingredients to focus on are soft muscovado sugar, a good toffee sauce (homemade is best), free range great quality eggs (think rich yellow yolks) and good unsalted butter.
Bake low and slow | To get the most even bake and rise set your oven to 160C/Gas Mark 3 and bake your cupcakes in the centre of the oven. DO NOT open the oven until at least 18 minutes into the 20 minute baking time or you risk the cupcakes sinking.
Fill generously with toffee sauce | Put the sticky quite literally into these sticky toffee cupcakes and fill the centres to the brim. The sauce will naturally melt a little into the sponge so if you want an oozing drip when you bit into it you’ll need as much toffee sauce in there as you can manage.
Make a smooth and creamy buttercream | Buttercream and cupcakes are a match made in heaven so it’s important to get the buttercream as creamy and smooth as possible. Read my Buttercream Tips to ensure perfection every time.
Serve with lashings of toffee drizzle | All sticky toffee puddings are served with a side of toffee sauce so it’s only fair that this cupcake does too.
Sticky Toffee Pudding Cupcakes
Ingredients
For the Cupcakes
- 90 g chopped dates
- 1/2 tsp bicarbonate soda
- 1 tsp vanilla extract
- 125 g light muscovado sugar
- 125 g unsalted butter softened
- 2 eggs large
- 125 g plain flour
- 1 tsp baking powder
For the Toffee Sauce
- 300 ml double cream
- 90 g butter
- 100 g dark muscovado sugar
- 1 tsp vanilla extract
- pinch of salt
For the buttercream
- 150 g unsalted butter softened
- 200 g icing sugar
- 1 tbsp hot water
- 2 tbsp toffee sauce
Instructions
For the Toffee Sauce
- Start with the toffee sauce so it can cool down and thicken whilst you make the cupcakes
- Add the double cream, butter and sugar into a saucepan and heat it over a medium heat and stir often until everything has fully melted.
- When everything has dissolved turn up the heat and bring it to a boil for 1 minute. Reduce the heat to low, stir in the vanilla extract and keep the pan on the heat to keep warm.
- Let the sauce cool to room temperature
For the Cupcakes
- Begin by putting the dates, vanilla and bicarbonate of soda into a small bowl and pouring boiling water over to just cover the fruit. Set aside
- Preheat the oven 160C/Gas Mark 3 and line a cupcake tray with paper cake cases
- Using electric mixer or standing mixer cream the butter and sugar together until light & fluffy then add the eggs, one at a time, beating well after each addition.
- Sift the flour and baking powder into the bowl and then drain the dates through a sieve and add them on top. Gently stir everything together using a large metal spoon until thoroughly combined.
- Divide the batter between the cupcake cases – filling each case around ⅔ full – and bake for approximately 20 minutes. Leave aside to cool on a wire rack.
For the buttercream
- Put the butter into a medium bowl and beat until smooth and soft
- Sieve in the icing sugar and beat well until it's completely smooth. Add 1 tbsp hot water to loosen and smooth the buttercream out then add the cooled sticky toffee sauce and fold it through.
To Assemble
- Use a piping tip nozzle to cut out holes in the centre of each cupcake, then fill the holes with a generous teaspoon of toffee sauce. Place the cut out piece back in the hole.
- Add the buttercream to a piping bag fitted with a piping nozzle of your choice and pipe generous swirls on top of each cupcake.
- Finish each cupcake with a drizzle of toffee sauce on top before serving
