Mary Berry Sticky Toffee Cupcakes: Indulgent Homemade Delight
Indulge in the sweet, rich flavors of Mary Berry’s Sticky Toffee Cupcakes, a delightful dessert that combines a moist sponge with a luscious toffee sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten-free
Ingredients
Scale
- 150 grams chopped dates
- 250 ml boiling water
- 1 teaspoon baking soda
- 100 grams unsalted butter, softened
- 150 grams brown sugar
- 2 large eggs
- 150 grams self-raising flour
- 1 teaspoon vanilla extract
- 200 ml toffee sauce
Instructions
- Preheat the oven to 180°C (350°F) and line a cupcake tray with cases.
- In a bowl, combine the chopped dates with boiling water and sprinkle the baking soda over the top.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs one by one, mixing well after each addition.
- Fold in the flour, followed by the date mixture and vanilla extract.
- Spoon the batter into cupcake cases and bake for 18-20 minutes.
- Let cool and drizzle with toffee sauce before serving.
Notes
- For added richness, serve with a dollop of whipped cream.
- These cupcakes are best enjoyed fresh but can be stored in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15 grams
- Sodium: 150 mg
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 mg
Keywords: Mary Berry, Sticky Toffee, Cupcakes, Recipe