Michael and Rachel's

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Sticky Toffee Cupcakes

Updated: 11 Jan 2019

Ingredients

  • 180g pitted and chopped dates
  • 180ml boiling water
  • 80g unsalted butter
  • 150g soft light brown sugar
  • 2 large eggs
  • 180g GF plain flour
  • 2 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 tsp vanilla essence

Icing

  • 160g unsalted butter
  • 500g icing sugar
  • 50ml milk
  • 100g tinned caramel / dulce de leche
  • Chopped dates or toffee pieces

Method

  1. Place the chopped dates in a bowl, pour over the boiling water and vanilla extract, and leave to soak for about 20 minutes.
  2. Preheat the oven to 190C and line the muffin tin. Should make about 12 large - 16 medium cupcakes.
  3. Cream together the butter and sugar until soft and fluffy. Add the eggs one at a time.
  4. Sift together the flour, baking powder, xanthan gum, bicarb, and salt. Add the dry ingreients to the creamed egg and butter mix in three batches. Increase speed and mix until the batter is smooth and even. Make sure to scrape down the sides of the bowl.
  5. Mix in the date/vanilla/water mixture. This can make the batter seem quite sloppy, but that's fine.
  6. Fill each case two-thirds full and bake for 18 minutes until risen and springy to the touch. Place on a wire rack to cool.
  7. To make the icing, either start with softened butter or microwave for 20 seconds first. Mix in the icing sugar by hand, then switch to the electric beaters. Add the milk and mix until light and fluffy, then add the caramel / dulce de leche. Spoon onto each cupcake the top with a spinkling of chopped dates or fudge / toffee pieces.