Ingredients
Scale
- 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