Sticky Toffee Cupcakes

I forgot just how much I love sticky toffee pudding!!

These cupcakes aren't as rich or decadent as the real thing, but still really nice.

Also, NOTE for my readers. NEVER EVER TRY AND MAKE CARAMEL FROM CONDENSED MILK! Life is way too short to wait around for a tin to boil for 2 hours, and making it in the microwave was one of the stupidest ideas I've ever had. Just buy it ready made!!!!!!!!

These cupcakes are made up of a sticky date base and then a lovely caramel icing. The frosting requires some dulce de leche/caramel and I thought I'd be really smart and listen to internet forums and microwave condensed milk on low power in two minute intervals. What I was left with was a mahooosive caramel mess and a pyrex dish that has seen far better days.

So, with that in mind, let's get cracking!!

Side note - I'd never actually eaten an actual date before. I was pleasantly surprised!

Ingredients

180g pitted dates, chopped into small pieces

180ml boiling water

80g unsalted butter, softened

150g light brown sugar

2 large eggs

1/2tsp baking powder

1tsp bicarb

pinch of salt

1tsp vanilla extract 

Method

Preheat the oven to 190C and line a cupcake tin with 12 muffin cases.

Put the chopped dates into a small bowl and cover with the boiling water. Leave to soak aside for approx 20mins.

In a large bowl, beat the butter and sugar until light and fluffy. Add in the eggs one at a time until just combined. 

Sift the flour, baking powder, bicarb and salt into a little bowl and add into the mixture in three batches, beating on medium speed.

Add the vanilla into the date mixture (which should have cooled a bit by now) and then add into the mixture and fold to combine (caution; the batter doesn't look so appetising at this point but don't fret!).

Scoop into the cases and bake at 190C for 20-25 minutes. If you're using smaller cupcake cases you'll be able to get about 16 from the batter and they'll need anywhere between 18-20 minutes. 

They're cooked when they're firm to the touch and a skewer or knife inserted into the centre comes out clean.

FROSTING

160g unsalted butter, softened

400-500g icing sugar (depending on sweetness preferences)

50ml milk (use more, if needed)

100g tinned caramel/dulce de leche

some chopped dates, for garnish

Okay, so first I need to explain what happened.

This recipe calls for 100g of tinned caramel or dulce de leche. This isn't easy to find in normal UK supermarkets, so I thought I would try and make my own with some condensed milk.

I poured the condensed milk into a microwavable dish, covered with cling film and blasted on medium power for about 8 minutes (with two minute intervals so I could stir).

It bubbled violently, MELTED the cling film and congealed into a spongy caramel mess.

Exhibit A.

Obviously, it went straight into the bin!!!

I had used most of the condensed milk, but there was about 2 or three teaspoons of it left in the can so I threw that into the frosting and just added a bit of extra milk.

Beat all the ingredients together in a large bowl and, as usual, aim to get more in the bowl than on yourself.

Spread or pipe onto the cooled cupcakes and top with some chopped dates.

Bye for now!

J x