Sticky Toffee Salted Caramel Cupcakes

Sticky Toffee Salted Caramel Cupcakes
Makes 12 cupcakes

Sticky Toffee Pudding Cupcakes adapted from Cupcake Jemma

For the Sticky Toffee Sponge

150g Pitted Dates
2 Stem Ginger Balls
175ml Boiling Water
1 tsp Bicarbonate of Soda
75g Soft Unsalted Butter
150g Soft Light Brown Sugar
2 Large Eggs
175g Self Raising Flour
1/2 tsp Ground Ginger
1/2 tsp Ground Cinnamon
1/8 Ground Nutmeg
1/4 tsp Salt

For the Sticky Toffee Sauce

80g Unsalted Butter
80g Dark Musavado Sugar
100ml Double Cream
1/2 tsp Yeast Extract (e.g. Marmite!)
Pinch of Salt

For the Custard Icing (Creme Mousseline)

450ml Whole Milk
2 tsp Vanilla Extract
135g Caster Sugar
30g Cornflour or Cornstarch
2 Large Eggs
2 Egg Yolks
250g Unsalted Butter
1/4 tsp Salt

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. 

To assemble

Leave cupcakes to cool down. Use a corer and fill with sticky toffee sauce. Pipe on buttercream and drizzle on more sticky toffee sauce. 




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