Toffee Cupcakes

NightB1ade’s Recipes

Portions

Serves

Preparation Time

20 minutes, plus 20 minutes soaking time

Cooking Time

30 minutes

Ingredients

Cake Mixture

Caramel

Buttercream

Method

Cake Mixture

  1. Preheat oven to 180°C/Fan 160°C/Gas Mark 4
  2. Place paper cases into cupcake tin
  3. In a heatproof bowl, pour in ml of boiling water over the dates and leave to soak for 20 minutes
  4. Using a fork, gently break up the dates and stir in the vanilla extract
  5. Mix the butter and sugar until light and fluffy
  6. Beat in the eggs
  7. Mix in the date mixture, flour and bicarbonate of soda
  8. Put into cupcake cases and bake for 15-20 minutes until tops are springy when pressed
  9. Remove and cool on a wire rack

Caramel

  1. Dissolve the sugar in ml of water on gentle heat
  2. Increase the heat to boil
  3. Leave pan undisturbed, but keeping a careful eye
  4. Once it thickens and the colour changes to a caramel colour/strong tea colour take off the heat
  5. With care standing back, add the cream and stir
  6. Keep stirring
  7. Add the salt and vanilla extract
  8. Leave until cold

Buttercream

  1. Mix the butter and half of the icing sugar until well mixed
  2. Mix in the rest of the icing sugar
  3. Add the caramel