Sticky Toffee Pudding Cupcakes
 
Preparation time
Cooking time
Total time
 
Do try this recipe for Cuckoo's Sticky Toffee Pudding Cupcakes. They are really delicious and well worth the effort.
Author:
Recipe type: Cake
Cuisine: British
Serves: 12
Ingredients
Sponge
  • 55g Unsalted Butter softened
  • 130g light brown sugar
  • 1 large free range egg
  • 190g plain flour
  • 1.5 teaspoons baking powder
  • 25g golden syrup
  • 45g treacle
  • 150g pitted dates
  • 150 ml boiling water
  • 1 teaspoon bicarbonate soda
Butterscotch Sauce
  • 90g double cream
  • 45g unsalted butter
  • 45g dark brown sugar
  • 25g golden syrup
Vanilla Buttercream
  • 125g unsalted butter
  • 250g icing sugar
  • 1 teaspoon vanilla extract
Instructions
For the Butterscotch Sauce
  1. Place all the ingredients in a saucepan and over a medium heat, stir until combined and boiling. Place to the side to cool
For the sponge
  1. Cream butter and sugar until soft and plate with a hand held mixer for around 2 minutes
  2. Add the beaten egg a little at a time until combined, then add the golden syrup and treacle and continue to blend until smooth.
  3. Next, sift flour and baking powder on top of the mixture and beat at a low spped for one minute or until combined
  4. Finally, blend the pitted dates and boiling water in a food processor for 2 minutes until smooth. Stir the bicarbonate of soda into the date mixture.
  5. Add the mixture to the cake batter and belnd together with a metal spoon until combined
  6. Divide the batter between 12 cupcake cases in a muffin tin and bake in a fan oven at 180C for 20 minutes. Remove from the oven and place on a wire rack to cool down.
To fill
  1. Once the cakes have cooled, use an apple corer to remove the centre of the sponge and fill each cupcake with the cooled butterscotch sauce.
For the buttercream
  1. Cream the butter at a medium speed, preferably with a hand mixer or food mixer until soft and pale, around 2 to 3 minutes
  2. Sift the icing sugar on top of the mixture and blend on a medium speed for 2 minutes.
  3. Scrape down the bowl, add the vanilla extract and continue to blend for 1 more minute
To decorate
  1. Use a palette knife or piping bag, frost each cooled cupcake with vanilla buttercream. Decorate the cupcakes by drizzling with butterscotch sauce and enjoy!
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2015/04/29/cuckoo-cupcakes-land-in-bruntsfield/