This Mary Berry Sticky Toffee Cupcakes recipe is a moist and rich recipe, which is made with chopped dates and a luscious toffee sauce. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Mary Berry Sticky Toffee Cupcakes Ingredients
A classic combination for a truly decadent and comforting treat.
For the Cupcakes:
- 100g (3½ oz) ready-to-eat dried dates, pitted and roughly chopped
- 1 teaspoon bicarbonate of soda
- 175ml (6 fl oz) boiling water
- 75g (3 oz) butter or margarine, softened
- 150g (5½ oz) light muscovado sugar
- 2 large eggs, beaten
- 175g (6 oz) self-raising flour
For the Toffee Sauce:
- 50g (2 oz) butter
- 100g (3½ oz) light muscovado sugar
- 2 tablespoons golden syrup
- 2 tablespoons double cream or heavy cream
How To Make Mary Berry Sticky Toffee Cupcakes
A step-by-step guide to these wonderfully sticky and moist cupcakes.
- Prep Oven and Soak Dates: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases. Place the chopped dates and bicarbonate of soda in a heatproof bowl and pour the boiling water over them. Set aside to soak and cool.
- Make the Cake Batter: In a large bowl, place the softened butter, muscovado sugar, and beaten eggs. Sift the self-raising flour on top.
- Combine and Bake: Pour the cooled date and water mixture into the bowl with the other ingredients. Beat everything together with an electric whisk or wooden spoon until well combined and smooth.
- Fill Cases and Bake: Divide the mixture evenly between the 12 paper cases. Bake for 15-20 minutes, or until the cupcakes are well-risen, firm, and a skewer inserted into the center comes out clean.
- Make the Toffee Sauce: While the cupcakes are baking, make the sauce. Gently heat the butter, muscovado sugar, and golden syrup in a small saucepan, stirring until the sugar has dissolved. Bring the mixture to a boil and let it bubble for 1 minute.
- Finish the Sauce and Serve: Remove the saucepan from the heat and carefully stir in the double cream. Once the cupcakes are baked, let them cool in the tin for a few minutes. While they are still warm, poke a few holes in the top of each cupcake with a skewer and spoon some of the warm toffee sauce over them. Serve the rest of the sauce alongside.
Recipe Tips
For the most decadent, moist, and sticky toffee cupcakes.
- How to get the most flavor from the dates? Soaking the chopped dates in boiling water with a teaspoon of bicarbonate of soda is the crucial first step. It not only plumps and softens the dates, making them melt into the cake, but the bicarbonate of soda also helps to break them down for a super moist and tender crumb.
- Can I make the toffee sauce ahead of time? Yes, the toffee sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. Reheat it gently in a saucepan over low heat until it is smooth and pourable again before using.
- Why poke holes in the cupcakes? Poking holes in the warm cupcakes allows the luscious toffee sauce to seep down into the sponge, making them incredibly moist and infusing them with that signature sticky toffee flavor from the inside out.
- Can I add nuts? Absolutely! A handful of finely chopped pecans or walnuts folded into the cake batter at the end would be a delicious addition for some extra texture.
What To Serve With Sticky Toffee Cupcakes
The ultimate accompaniments for this classic comfort dessert.
These rich, sweet cupcakes are a dessert in themselves, especially when served warm with an extra drizzle of toffee sauce. They are heavenly with:
- A scoop of high-quality vanilla bean ice cream
- A large dollop of clotted cream or crème fraîche
- A hot cup of black coffee or English breakfast tea to cut the sweetness
How To Store Mary Berry Sticky Toffee Cupcakes
Keeping your cupcakes moist and delicious.
- Room Temperature: Store the cupcakes in an airtight container at room temperature. They are incredibly moist and will stay fresh for up to 4 days. They become even stickier and more flavorful on the second day.
- Reheat: For the ultimate experience, gently rewarm a cupcake in the microwave for 15-20 seconds before serving.
Mary Berry Sticky Toffee Cupcakes Nutrition Facts
An estimated guide per cupcake.
- Calories: 350 kcal
- Carbohydrates: 45 g
- Protein: 3 g
- Fat: 18 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe works beautifully as a single 8-inch square or round cake. The baking time will be longer, around 35-45 minutes. Check for doneness with a skewer.
Light muscovado is a type of unrefined brown sugar with a fine, moist texture and a delicate molasses flavor. It’s key to the authentic “sticky toffee” taste. If you can’t find it, you can substitute it with regular light brown sugar.
If your sauce becomes too thick upon cooling or reheating, you can simply stir in an extra tablespoon of double cream or milk over a low heat until it reaches your desired consistency.
Try More Recipes:
- Mary Berry Chocolate Orange Cupcakes Recipe
- Mary Berry Gluten-Free Cupcakes Recipe
- Mary Berry Vegan Cupcakes Recipe
Mary Berry Sticky Toffee Cupcakes Recipe
Description
The ultimate comfort dessert in cupcake form. These are incredibly moist date-filled sponge cakes, soaked in and drizzled with a rich, buttery homemade toffee sauce.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin.
- In a bowl, pour the boiling water over the chopped dates and bicarbonate of soda. Let cool.
- In a separate large bowl, combine the butter, sugar, eggs, and sifted flour.
- Pour the cooled date and water mixture into the bowl with the other ingredients.
- Beat everything together until smooth. Divide the batter among the 12 paper cases.
- Bake for 15-20 minutes until risen and firm.
- While baking, make the sauce: gently melt the butter, sugar, and golden syrup. Bring to a boil for 1 minute, then remove from heat and stir in the cream.
Notes
- Soaking the dates with bicarbonate of soda is the secret to a super moist and tender cake.
- The “all-in-one” method for the cake batter is quick, easy, and foolproof.
- These cupcakes are best served warm to get the full gooey, sticky toffee experience.
- For easy cleanup, make sure you use paper liners in your muffin tin as the sauce is very sticky.
