Sticky Toffee Pudding Cupcakes adapted from Cupcake Jemma
For the Sticky Toffee Sponge
150g Pitted Dates
For the Sticky Toffee Sauce
80g Unsalted Butter
For the Custard Icing (Creme Mousseline)
450ml Whole Milk
|To make Sticky Toffee Sponge
Preheat oven to 325F / 170C.
Soak pitted dates, ginger balls, boiling water and bicarbonate soda for at least 10 minutes. Blend in a food processor into a puree. Set aside.
Cream butter and sugar in an electric mixer for 3-4 minutes until light and fluffy. Add room-temperature eggs one at a time, beating well in between. Sift flour, ginger, cinnamon, nutmeg and salt, and fold into the wet ingredients. Fold in the date mixture gently.
Place into lined cupcake cases. Bake for 20-25minutes until springy on top.
To make custard icing
Place milk, vanilla extract in a saucepan over medium-low heat. In a separate bowl, add sugar, corn flour, 2 large eggs and egg yolk, and whisk together until lighter in colour. When milk is just simmering, pour slowly onto the eggs, whisking quickly to prevent eggs from curdling. Once it is combined place everything back in the pot and stir constantly. In around 3-4 minutes it will thicken up. Sieve to remove any lumps. Place cling film over it and place into the fridge to cool completely.
When cool, place back into the mixer and whip. Mix in soft unsalted butter until a nice buttercream is formed.
To make sticky toffee sauce
Place butter, dark musavado sugar and double cream over a saucepan over low heat until bubbling. Leave on the heat to bubble for around 5 minutes to caramelize. Add small amount of marmite and salt. Set aside to cool.
Leave cupcakes to cool down. Use a corer and fill with sticky toffee sauce. Pipe on buttercream and drizzle on more sticky toffee sauce.