We used to make sticky toffee puddings at G Free so I have adapted the recipe to make cupcakes. Rather than use toffee pieces I have gone for chopped up a Snickers bar which add a lovely nutty and toffee flavour to the cakes. You could also use Mars bars or Fingers of Fudge if you do not want nuts in the recipe. The toffee topping is literally the icing on the cake, yummy!.

 

BAKED TO TASTE
SELF RAISING FLOUR
DATE AND TOFFEE CUPCAKES

Ingredients
125g boiling water
145g chopped dates
1 level teaspoon of bicarbonate of soda
½ teaspoon of vanilla essence
65g butter or margarine
120g light brown sugar
2 eggs, beaten
1 Snickers bar, chopped into small pieces
145g Baked to Taste self raising flour

Method
Preheat the oven to 170 °C, fan 160°C, Gas 3. You will also need 12 muffin cases.
1. Mix the chopped dates with the boiling water, vanilla essence and bicarbonate of soda in a bowl.
2. Beat the butter or margarine with the sugar until light and fluffy. Add the beaten eggs a little at a time.
3. Fold in the flour and date mixture followed by the chopped Snickers bar. 
4. Place in 12 muffin cases and bake for 25 minutes or until firm to touch.
5. Cool before decorating.

Toffee icing

100g butter
200g icing sugar
50g dulce de leche or tinned caramel

Soften the butter and beat in the dulce de leche. Gradually beat in the icing sugar until a smooth consistency. 
Spread on top of the cupcakes (the icing is quite granular so cannot be piped) and decorate with a knife as pictured.

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