Mary Berry Sticky Toffee Cupcakes Recipe is a delightful treat that brings together moist textures and rich caramel flavors. These cupcakes are perfect for any occasion, from casual afternoon tea to festive celebrations. With their unique combination of dates and dark muscovado sugar, they offer a comforting sweetness that is sure to satisfy your dessert cravings.
Why You’ll Love This Recipe
- Moist and Flavorful: The use of dates ensures each cupcake is wonderfully moist with a deep sweetness.
- Easy to Prepare: Even novice bakers can whip these up with ease; the steps are straightforward and quick.
- Versatile Serving Options: Ideal for parties or simply as an afternoon snack, these cupcakes fit any occasion.
- Impressive Presentation: Topped with a luscious buttercream and gooey toffee sauce, they look as good as they taste.
- Rich Caramel Experience: The deep caramel flavor from the muscovado sugar makes every bite indulgent.
Tools and Preparation
To create these delicious Mary Berry Sticky Toffee Cupcakes, you’ll need some essential kitchen tools. Having the right equipment will help ensure your baking process goes smoothly.
Essential Tools and Equipment
- Cupcake tin
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Saucepan
Importance of Each Tool
- Cupcake tin: Essential for shaping your cupcakes; it ensures even baking.
- Electric mixer or whisk: Makes creaming butter and sugar much easier, leading to a light texture in your cupcakes.
- Saucepan: Necessary for preparing the toffee sauce; helps melt ingredients evenly.
Ingredients
To make the Mary Berry Sticky Toffee Cupcakes, gather the following ingredients:
For the Cupcakes
- 100g (3.5 oz) dried dates, pitted and chopped
- 1 tsp bicarbonate of soda
- 150ml (5 fl oz) boiling water
- 100g (3.5 oz) unsalted butter, softened
- 100g (3.5 oz) dark muscovado sugar
- 2 large eggs
- 1 tsp treacle or black treacle
- 150g (5.5 oz) self-raising flour
For the Toffee Sauce
- 50g (1.75 oz) unsalted butter
- 50g (1.75 oz) dark muscovado sugar
- 50ml (1.75 fl oz) double cream
For the Buttercream Topping
- 100g (3.5 oz) unsalted butter, softened
- 200g (7 oz) icing sugar, sifted
- 1 tbsp milk
- 1/2 tsp vanilla extract
How to Make Mary Berry Sticky Toffee Cupcakes Recipe
Step 1: Prepare the Date Mixture
Soak chopped dates along with bicarbonate of soda in boiling water for 15–20 minutes. This helps soften the dates and enhances their flavor.
Step 2: Preheat the Oven and Prepare Tin
Preheat your oven to 180°C (356°F). Line a cupcake tin with paper cases to prevent sticking.
Step 3: Cream Butter and Sugar
In a mixing bowl, beat together softened butter and dark muscovado sugar until the mixture is light and fluffy.
Step 4: Mix in Eggs and Treacle
Add the eggs one at a time, mixing well after each addition. Stir in treacle until fully combined.
Step 5: Fold in Flour and Dates
Gently fold in self-raising flour followed by the soaked date mixture until just combined; be careful not to over-mix.
Step 6: Bake the Cupcakes
Divide the batter evenly among the cupcake cases. Bake in preheated oven for 20–22 minutes or until a toothpick inserted comes out clean.
Step 7: Make the Toffee Sauce
In a saucepan, melt together butter and dark muscovado sugar over low heat. Once melted, whisk in double cream until smooth.
Step 8: Make the Buttercream
In another bowl, beat softened butter until creamy. Gradually add icing sugar while mixing, then incorporate milk and vanilla extract until smooth.
Step 9: Decorate
Once cooled, cut a hole in each cupcake’s center, fill it with warm toffee sauce, top with buttercream, and drizzle more sauce over each cupcake for an indulgent finish.
Enjoy your delicious Mary Berry Sticky Toffee Cupcakes!
How to Serve Mary Berry Sticky Toffee Cupcakes Recipe
Serving Mary Berry Sticky Toffee Cupcakes is all about enhancing their rich flavors and ensuring a delightful experience. Here are some creative ways to present these delicious treats.
With a Scoop of Ice Cream
- Vanilla ice cream pairs beautifully with the warm cupcakes, adding a creamy texture that balances the sweetness.
Drizzled with Extra Toffee Sauce
- A generous drizzle of toffee sauce over each cupcake enhances the caramel flavor and makes them even more indulgent.
Topped with Fresh Whipped Cream
- Light and airy whipped cream adds a lovely contrast to the dense cupcakes, making every bite feel luxurious.
Accompanied by Fresh Fruit
- Fresh berries or sliced bananas can brighten up the plate and add a refreshing element to complement the rich taste.
Served at Afternoon Tea
- These cupcakes are perfect for an afternoon tea spread, alongside other pastries and teas for a delightful treat.
Garnished with Nuts
- Chopped walnuts or pecans sprinkled on top offer a crunchy texture that contrasts nicely with the soft cupcake.
How to Perfect Mary Berry Sticky Toffee Cupcakes Recipe
For those looking to elevate their baking skills, here are some tips to ensure your cupcakes turn out perfectly every time.
- Use fresh dates: Fresh dates will provide better moisture and flavor compared to older ones.
- Measure accurately: Use kitchen scales for precise measurements, especially for flour and sugar, ensuring consistent results.
- Don’t overmix: Gently fold in the flour and date mixture; overmixing can lead to dense cupcakes.
- Check doneness: Insert a toothpick into the center; it should come out clean when the cupcakes are done baking.
- Let cool before decorating: Allow the cupcakes to cool completely before adding frosting or filling; this prevents melting.
- Experiment with flavors: Try adding spices like cinnamon or nutmeg for an extra flavor dimension in your batter.
Best Side Dishes for Mary Berry Sticky Toffee Cupcakes Recipe
Pairing side dishes with Mary Berry Sticky Toffee Cupcakes can enhance your dessert experience. Here are some delicious options that work well together.
- Creamy Custard: A warm custard complements the sticky texture of the cupcakes, adding richness to each bite.
- Fruit Salad: A light fruit salad brings freshness and acidity, balancing out the sweetness of the cupcakes.
- Chocolate Fondue: Dipping pieces of cupcake into melted chocolate creates a fun, interactive dessert experience.
- Coffee or Tea: A cup of strong coffee or herbal tea makes for a comforting drink pairing that enhances flavors.
- Cheese Platter: A selection of mild cheeses offers a savory contrast that pairs well with sweet desserts like these cupcakes.
- Caramelized Apples: Warm caramelized apples add additional sweetness and depth, creating a cozy dessert plate.
- Zesty Lemon Sorbet: This light and refreshing sorbet acts as a palate cleanser between bites of rich cupcake.
- Spiced Nuts: A bowl of spiced nuts provides crunchiness and complexity, making for an enjoyable pairing alongside sweets.
Common Mistakes to Avoid
Making Mary Berry Sticky Toffee Cupcakes can be a delightful experience, but it’s easy to make mistakes. Here are some common pitfalls and how to avoid them.
- Boldly measuring ingredients: Not measuring ingredients accurately can lead to inconsistent results. Always use a kitchen scale for precise measurements.
- Ignoring the date soaking time: Skipping the soaking step for dates can result in drier cupcakes. Ensure you soak them in boiling water for at least 15 minutes.
- Overmixing the batter: Overmixing can make your cupcakes dense. Mix until just combined to keep them light and fluffy.
- Not preheating the oven: Baking in an unheated oven can affect the rise. Always preheat your oven before placing the cupcakes inside.
- Skipping cooling time: Filling warm cupcakes with toffee sauce may cause it to leak out. Allow cupcakes to cool completely before decorating.
Storage & Reheating Instructions
Refrigerator Storage
- Store cupcakes in an airtight container for up to 3 days.
- Keep them away from strong-smelling foods to avoid flavor transfer.
Freezing Mary Berry Sticky Toffee Cupcakes Recipe
- Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag.
- They can be frozen for up to 3 months.
Reheating Mary Berry Sticky Toffee Cupcakes Recipe
- Oven: Preheat to 160°C (320°F) and warm for about 10-15 minutes.
- Microwave: Heat on medium power in short bursts of 10-15 seconds until warmed through.
- Stovetop: Place a lid over the cupcake on low heat for a few minutes until warm.
Frequently Asked Questions
Here are some questions you might have about Mary Berry Sticky Toffee Cupcakes.
Can I use other types of sugar?
Yes, you can substitute dark muscovado sugar with brown sugar, but the flavor will be slightly different.
How can I customize the frosting?
You can add cocoa powder or different extracts like almond or lemon to create unique flavors in your buttercream frosting.
What is the best way to store Mary Berry Sticky Toffee Cupcakes Recipe?
Store them in an airtight container at room temperature or refrigerate them for longer freshness.
How long do these cupcakes last?
Mary Berry Sticky Toffee Cupcakes remain fresh for about 3 days at room temperature or up to 3 months if frozen properly.
Final Thoughts
Mary Berry Sticky Toffee Cupcakes are a perfect blend of moist cake and rich caramel flavor, making them an irresistible treat. Their versatility allows you to customize flavors and toppings easily. Don’t hesitate to try this recipe; it’s sure to impress anyone who tastes it!
Mary Berry Sticky Toffee Cupcakes
Indulge in the delightful Mary Berry Sticky Toffee Cupcakes, a comforting dessert that perfectly marries moist cake with rich caramel flavors. These cupcakes, made with luscious dates and dark muscovado sugar, are sure to satisfy your sweet cravings. Ideal for any occasion, whether it’s a relaxed afternoon tea or festive gatherings, they come topped with a decadent buttercream frosting and warm toffee sauce. Each bite offers a deep sweetness that is both satisfying and indulgent, making them a must-try for dessert lovers.
- Total Time: 47 minutes
- Yield: Makes about 12 servings 1x
Ingredients
- 100g dried dates, pitted and chopped
- 150ml boiling water
- 100g unsalted butter, softened
- 100g dark muscovado sugar
- 2 large eggs
- 150g self-raising flour
- 50g unsalted butter (for toffee sauce)
- 50g dark muscovado sugar (for toffee sauce)
- 50ml double cream (for toffee sauce)
- 100g unsalted butter (for buttercream)
- 200g icing sugar, sifted (for buttercream)
- 1 tbsp milk (for buttercream)
- 1/2 tsp vanilla extract (for buttercream)
Instructions
- Soak chopped dates with bicarbonate of soda in boiling water for 15–20 minutes.
- Preheat the oven to 180°C (356°F) and line a cupcake tin with paper cases.
- Cream softened butter and dark muscovado sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in treacle.
- Fold in self-raising flour followed by the soaked date mixture until just combined.
- Divide batter into cupcake cases and bake for 20–22 minutes or until a toothpick comes out clean.
- For the toffee sauce, melt butter and dark muscovado sugar in a saucepan over low heat; whisk in double cream until smooth.
- Make the buttercream by beating softened butter, gradually adding icing sugar, then mixing in milk and vanilla extract until smooth.
- Once cooled, fill cupcakes with warm toffee sauce and top with buttercream and additional sauce.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 25g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg