Sticky Toffee Cupcakes

The Method

Ingredients

75g pitted and chopped organic dates

100ml boiling water

50g + 15g + 100g soft organic butter

50g + 50g light brown soft sugar

25g dark brown soft sugar

1 organic egg

1/2 tsp organic vanilla extract

100g Organic Light Brown Self Raising flour

1/2 tsp bicarbonate of soda

50ml organic double cream

200g icing sugar

You will also need

A stick blender, electric whisk, a 12 hole cupcake tin and paper cases, a piping bag and star nozzle (optional).

Makes 12 cupcakes.

Method

1 Put the dates in a bowl and cover with the boiling water. Leave to soak for 10 minutes then blend with a stick blender or in a small food processor until smooth. Heat the oven to 180C/fan 160C/gas 6 and line 12 holes of a cupcake tin with paper cases.

2 Beat 50g butter, 50g light brown and all the dark brown sugar together until paler and fluffy. Add the egg, then add the vanilla.

3 Sieve the flour into the bowl, and add the bicarbonate of soda. Fold in the dates, to make a pourable batter. Divide between the cupcake cakes and bake for 12-15 minutes until risen and spring back when pressed. Leave to cool on a wire rack.

4 To make the toffee sauce, put 50g light brown sugar, 15g butter and the double cream into a saucepan and boil over a medium heat for 5-7 minutes until it’s deep brown and glossy. Remove from the heat and leave to cool completely.

5 Beat 100g butter with the icing sugar and 2 tbsp of the cooled toffee sauce until you get a pale, fluffy icing. Spoon or pipe the icing onto the cooled cupcakes and drizzle over the remaining toffee sauce to serve.

TIP To make a loaf cake pour the batter into a parchment lined 2lb loaf tin and bake for 45-50 minutes until a skewer comes out clean when inserted into the middle. Top with the buttercream and extra toffee sauce, and a few chopped nuts if you fancy.