Sticky Toffee Cupcakes


225g dates, chopped
100ml milk
1tsp bicabonate of soda
115g butter, softened
170g soft light brown sugar
2 large beaten eggs
170g self-raising flour
1 tsp vanilla extract


Pre-heat the oven to 180OC/Gas Mark 4

Put the dates into a small pan along with the milk and 100ml water. Bring to a simmer over a low heat and cook until all the liquid has been absorbed by the dates. Remove from the heat and leave to cool slightly, then add the bicarbonate of soda. Set aside to cool completely.

Beat the butter and sugar using a woden spoon or electric mixer until light and fluffy. Gradually add the eggs, beating well after each addition. If the mixture looks as if it’s curdling, just add a tablespoon of the flour, then beat in the cooled date mixture and the vanilla extract. Finally sift in the rest of the flour and gently fold in until throughly combined.

Spoon the mixture into cupcake cases.

Bake for 10 – 15 mins until firm to touch.

Leave to cool and decorate in true Indie Kitchen style!

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