These cupcakes are made with some pureed dates to give a little stickiness and have a moist caramel centre with a caramel and cream cheese topping
Sticky Toffee Cupcakes
120 g unsalted butter, softened
120 g self raising flour
110 g caster sugar
2 large eggs, beaten
1 teaspoon vanilla extract
50 g dates (stone out)
Makes 10 – 12
Preheat the oven to 160 c and put cupcake cases in a muffin tin.
Prepare a date puree by chopping the dates and adding to a pan with a little water to cover. Simmer gently until soft enough to mash down. Leave to cool a little.
Beat all the other ingredients together to combine but for only a minute. Stir in the date puree. Fill the cupcake cases until 1/2 to 3/4 full depending how large you want them. Bake for about 20 minutes until golden brown and firm to the touch.
For the topping:-
100 g cream cheese
100 g soft butter
60 g caramel ( plus some caramel to put a little into each cake)
250 g icing sugar
When the cakes are cool cut a little cone shape from each one and fill with caramel. Then beat all the ingredients for the topping together well until combined and smooth. Pipe or smooth some topping onto the top of each cake. For extra luxury try sprinkling tiny pieces of chopped soft toffee or fudge over the top.