Oh my goodness, if you’re a fan of sweet, sticky goodness, then you absolutely *have* to try my Mary Berry Sticky Toffee Cupcakes! These little gems are a delightful twist on the classic sticky toffee pudding, perfectly portioned into cupcakes that are just begging to be devoured.
I remember the first time I baked these for a family gathering; the smell of warm toffee wafting through the kitchen had everyone rushing to the table! What sets these cupcakes apart is their incredibly moist texture, thanks to the chopped dates and that rich toffee sauce drizzled on top. Trust me, once you take a bite, you’ll be in dessert heaven, and your friends will be begging for the recipe!
Ingredients for Mary Berry Sticky Toffee Cupcakes
Gather these simple yet essential ingredients to whip up your sticky toffee cupcakes:
- 100g unsalted butter, softened
- 100g dark brown sugar
- 2 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 150ml milk
- 100g pitted dates, chopped
- 200ml toffee sauce, for drizzling
Make sure your butter is softened for easy creaming, and chop those dates into small pieces to blend seamlessly into the batter!
How to Prepare Mary Berry Sticky Toffee Cupcakes
Ready to dive into baking these scrumptious cupcakes? Let’s get started! First, preheat your oven to 180°C (350°F) so it’s nice and hot when you’re ready to bake. Grab a cupcake tray and line it with cupcake cases—this makes cleanup a breeze!
Now, in a large mixing bowl, cream together the softened unsalted butter and dark brown sugar until it’s light and fluffy. This should take about 3-5 minutes, and trust me, it makes a huge difference in texture! Next, add the eggs one at a time, mixing well after each addition to ensure everything’s combined beautifully.
After that, sift in the self-raising flour and baking powder. Fold it in gently—no need to overmix here, just until you see no dry flour left. Now, stir in the milk and chopped dates, which will add that lovely sticky texture. Once your batter is ready, divide it evenly into your lined cupcake tray.
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Allow them to cool in the tray for a few minutes before transferring to a wire rack. Once they’re cool, drizzle with that luscious toffee sauce, and voilà! You’ve got yourself a batch of heavenly cupcakes!
Why You’ll Love This Recipe
These Mary Berry Sticky Toffee Cupcakes are sure to steal the show! Here’s why they’re a must-bake:
- Deliciously moist texture that melts in your mouth
- Quick and easy to prepare, perfect for busy days
- Rich toffee flavor that’s utterly irresistible
- Perfect for gatherings or special occasions—everyone will want one!
- Vegetarian-friendly, making them a great choice for all your friends!
Trust me, once you try these, they’ll become your go-to dessert!
Tips for Success
To make your Mary Berry Sticky Toffee Cupcakes truly shine, here are some of my favorite pro tips! First, using room temperature ingredients—like the butter and eggs—ensures they blend together smoothly, giving you that fluffy texture we all love.
If you’re feeling adventurous, try adding a pinch of sea salt to the batter. It enhances the toffee flavor beautifully! Also, keep an eye on your cupcakes towards the end of the baking time; ovens can vary, and you want them just golden brown. If they seem to be browning too quickly, you can cover them loosely with foil.
For serving, I highly recommend warming them up a bit before drizzling with toffee sauce. It makes them extra gooey and delicious! And don’t forget to save some of that toffee sauce for drizzling on individual servings—your guests will thank you!
Variations on Mary Berry Sticky Toffee Cupcakes
If you want to switch things up a bit with your Mary Berry Sticky Toffee Cupcakes, there are plenty of delicious variations to try! For instance, you can substitute the chopped dates with dried figs or apricots for a fruity twist. If you’re a fan of nuts, adding some chopped walnuts or pecans to the batter gives a lovely crunch and enhances the flavor profile.
Feeling adventurous? Why not fold in some chocolate chips for a decadent touch? Or, if you love spices, a sprinkle of cinnamon or nutmeg can warm up the flavors beautifully! The possibilities are endless, so have fun experimenting and find your favorite combination!
Storage & Reheating Instructions
To keep your Mary Berry Sticky Toffee Cupcakes fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can pop them in the fridge, but trust me, they’re best enjoyed at room temperature!
When you’re ready to indulge again, simply reheat them in the microwave for about 10-15 seconds to bring back that gooey goodness. Just be careful not to overdo it, or they might dry out. A quick drizzle of warm toffee sauce on top right before serving will make them taste like they just came out of the oven!
Nutritional Information
Each Mary Berry Sticky Toffee Cupcake is a delightful treat with approximately:
- Calories: 250
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Sugar: 20g
- Protein: 3g
- Fiber: 1g
- Cholesterol: 50mg
Keep in mind these values are estimates and can vary based on the specific ingredients you use. Enjoy responsibly!
FAQ about Mary Berry Sticky Toffee Cupcakes
I know you might have some questions about these delightful cupcakes, so let’s dive into a few FAQs!
Can I substitute the dates with something else? Absolutely! If dates aren’t your thing, you can use chopped prunes or even dried figs for a different flavor profile. They’ll still keep that lovely moist texture!
Can I make these cupcakes gluten-free? Yes! Just swap out the self-raising flour with a gluten-free blend. Make sure it has a leavening agent, or you can add a bit of baking powder if needed.
How do I serve these cupcakes? They’re fabulous on their own, but for an extra special touch, serve them warm with a drizzle of toffee sauce and perhaps a scoop of vanilla ice cream on the side. Pure bliss!
Can I freeze these cupcakes? Yes, you can! Just make sure to wrap them tightly in plastic wrap and store them in an airtight container. They’ll last for about a month in the freezer. Just thaw them at room temperature when you’re ready to enjoy!
What’s the best way to store leftovers? Keep them in an airtight container at room temperature for up to 3 days, or in the fridge if you want to extend their life. Just remember, they’re best enjoyed at room temperature!
What to Do Next
Now that you’ve whipped up a batch of these scrumptious Mary Berry Sticky Toffee Cupcakes, I’d love to hear from you! Did you make any fun variations? How did they turn out? Leave a comment below to share your thoughts or rate the recipe if you enjoyed it! Your feedback means the world to me, and it helps others discover this delightful treat. Happy baking!
For more delicious recipes, check out Berry and Custard Pastries Recipe or Strawberry Cheesecake Stuffed Eggrolls Recipe.
For additional information on the health benefits of dates, you can visit Healthline.
Print
Mary Berry Sticky Toffee Cupcakes: 5 Reasons to Love Them
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Deliciously moist sticky toffee cupcakes topped with a rich toffee sauce.
Ingredients
- 100g unsalted butter
- 100g dark brown sugar
- 2 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 150ml milk
- 100g pitted dates, chopped
- 200ml toffee sauce
Instructions
- Preheat your oven to 180°C (350°F).
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well.
- Sift in the flour and baking powder, then fold in gently.
- Stir in the milk and chopped dates.
- Divide the batter into a cupcake tray lined with cases.
- Bake for 20-25 minutes until golden brown.
- Allow to cool before drizzling with toffee sauce.
Notes
- Store in an airtight container for up to 3 days.
- Serve warm for extra gooeyness.
- Can substitute dates with prunes if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Mary Berry Sticky Toffee Cupcakes