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.

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Cooking with your Toddler......Valentine Chocolate Crispy Heart

Here is a recipe for a simple teatime treat that you can make with your toddler. It only takes around 20 minutes........although it did take longer with my little one as he doesn't like any help when he's weighing the cornflakes!


My kids like this served with a chocolate sauce, which is so simple to make (see below..)

Valentine Chocolate Crispy Heart.


You will need :


Greaseproof paper
100g plain or milk chocolate (I used a mixture of both)
40g butter or margarine
40g Golden Syrup
75g Cornflakes




Simple Chocolate Sauce


Pack of instant custard Powder
60g plain chocolate - broken into small pieces




First you will need to make a template for your cake - I lined a 30cm round tray with a sheet of greaseproof & drew a heart - if you don't feel confident drawing a freehand heart you can find templates here which can be enlarged, then turn the paper over so that the lines are on the underside of the paper.

Melt the chocolate, butter & syrup in a pan over a low heat, until smooth.


tip : I weigh the ingredients directly into the saucepan to save on washing up!

Pour the cornflakes into a large mixing bowl  and add the melted chocolate mixture.

This part took a while !!

Mix well 

Spread over the greaseproof paper template, trying to keep within the shape as much as possible.

tip: Whilst you are concentrating on forming your perfect heart let your toddler lick the bowl out!

The best bit !!

Refrigerate for around 30 minutes until set.

Remind me to buy him a non pink apron !

Chocolate Sauce


Make up the custard as per directions on the pack.


Stir in the chocolate until melted




Serve a slice of crispy cake with warm sauce poured over the top.  

and for the sole purpose of testing, I ate this seconds

I have also now joined in the valentine party at A Holiday Haven. You can join in too by clicking the banner below :

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