The Crazy Kitchen: Sticky Toffee Cupcakes with Salted Caramel Buttercream

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Friday, 4 February 2011

Sticky Toffee Cupcakes with Salted Caramel Buttercream

I was going to give my weekend baking a break this week, after baking 3 trays of vanilla blondies last week and causing riots in the streets of our village..............well maybe not exactly riots........but it wasn't far off !!


It started when, after recipe testing for Vanessa Kimbell's new book Prepped!, I was left with quite a lot of pecan blondies that the kids wouldn't eat because "they've got nuts in" and I  would've eaten but Mr WeightWatchers says "no" (I'd already eaten 3, shhhh don't tell anyone!)  and I didn't give the husband much chance to say anything!, so I decided to take a few to friends who were a bit laid up..........and then word got around the Facebook grapevine that Blondies were being delivered to the 'infirm' of the village. Well they were feigning illnesses and injuries left right & centre after that, they all wanted some! 


And so I decided to make 2 more trays of blondies, this time trying an alternative 'salted peanut' recipe. I delivered a batch to my 'dealer'  who informed the 'addicts' that she had some 'gear'..........they were mad for them, they couldn't get enough, those that didn't get any wanted some, and those that did wanted more!! It was taking over my life..........I was even dealing at kids parties! At the school gates I would be asked in a hushed voice "got any blondies?". So that is why I decided I would lay low this week, not wanting to get in over my head again!


But by 3pm today I could no longer resist the urge to bake, and so I decided upon a rather delicious Sticky Toffee Cupcake with Salted Caramel Buttercream.  




Recipe


180g pitted dates, chopped
180ml boiling water
180g S R Flour
1 tsp Bicarbonate of soda
80g Unsalted Butter
150g Light Muscovado Sugar
2 Eggs
1 tsp Vanilla Extract




For the Caramel Sauce


125g Caster Sugar
60ml Water
80ml Double Cream
1 tsp Vanilla Extract
1/2 tsp Salt




Buttercream


180g Butter
200g Icing Sugar




Firstly make sure that your ingredients are at room temperature.


Preheat the oven to 180ºC/fan170ºC/gas 4 

Line a 12 hole cupcake (muffin) pan with cases


Pur the boiling water over the dates and leave to soak for 20 minutes. 



Gently mash the dates and stir in the vanilla. 

Sift the flour and bicarbonate of soda into a bowl.



Cream together the butter and sugar until light and fluffy. 


Add the eggs one at a time, beating well after each addition


Fold in the flour, and then mix in the date mixture


Spoon into the cupcake cases and bake for 20 minutes (the tops should spring back when pressed with a finger). 


Remove and leave to cool. 


For the Caramel Sauce



Dissolve the sugar and water in a small pan over a gentle heat.


Increase the heat to & bring to the boil. 


Boil gently until the mixture has thickened & turned a rich caramel colour  - as soon as it does remove immediately from the heat.


Add the cream & beat well, until smooth


Add the salt and the vanilla. 


Leave until cold. 


Make a small hole in the top of each cupcake and fill with a spoonful of the caramel sauce (this makes them extra sticky & gooey)


For the buttercream 



Cream the butter and icing sugar until pale and fluffy.


Beat in the remainder of the caramel sauce (reserve some for decorating if you prefer)


When the cupcakes have cooled ice them with the buttercream & drizzle some of the caramel 
sauce over the top or decorate with your favourite sprinkles.











10 comments:

  1. They look so yummy that I think I will give them a go. Thanks for all of the photos too - makes the recipes much easier to follow.

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  2. Thanks Janette, they really were easy to do as well, its just waiting for the caramel to cool down that takes the longest, and there is only one left now too!

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  3. as the official 'dealer' for your blondies, I'm gutted I have no 'gear' to peddle this week - guess I better start producing my own gear!!! They look delicious

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  4. ha ha, Mrs B! Yes you will have to start up on your own! you will have plenty of custom in the village!! x

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  5. Hi Helen, these look so amazing I am going to try them, what a fab recipe! Very amusing blog post too! Ren x

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  6. Thanks Ren, let me know when you've tried them
    x

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  7. Reluctant Housedad11 August 2011 at 19:59

    Oh. My. God. This is amazing. Cupcakes are the wife's area, but I'm bookmarking this recipe and getting her on the case. Many thanks for joining the Recipe Shed. Spread the love.
    Keith

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  8. you will love her forever.....after making these I am desperate to get my hands on salted caramel chocolates but the husband hasn't picked up on the direct hints yet! Let me know how they are when she makes them.

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  9. oooohhh love the look of these :-) have to make them gluten free for me as I not making them and missing out!!!

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  10. Phoar!!!! I have never tried salted caramel but i really want to!! Thanks for linking up x

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