For the recipe Sticky Toffee Cupcakes
|12||Dr. Oetker Muffin Cases|
|150 g||Dates pitted, finely chopped|
|15 ml||Treacle (1 tbsp)|
|115 g||Unsalted butter|
|75 g||Light Brown Sugar (3 oz)|
|5 tsp||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|115 g||Self-Raising Flour (4 oz)|
|1||Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)|
|100 g||Fudge Chunks|
|2||Medium Eggs Beaten|
|125 g||Unsalted butter (softened)|
|225 g||Icing Sugar (8 oz)|
|5 ml||Dr. Oetker Caramel Flavour (1 tsp)|
Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a muffin tin with 12 Muffin Cases. Put the dates in a saucepan with 150ml (¼ pt) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft and pulpy. Remove from the heat, stir in the treacle and mix well. Leave to cool.
In a mixing bowl, beat the butter with the sugar until creamy in texture. Stir in the cold date mixture and Vanilla Extract and whisk in the eggs.
Sift the flour and Bicarbonate of Soda on top. Add 50g (2oz) fudge chunks and carefully mix all the ingredients together until well blended.
Divide the mixture between the Muffin Cases and bake in the oven for 22-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool. Wrap and store for 24 hours to allow the flavour and texture to develop. A sticky layer will form at the bottom of each cake whilst the top is light and spongy.
To decorate, place the butter in a bowl and beat until soft. Gradually sift and mix in the icing sugar to make a smooth, creamy icing. Mix in the Caramel Flavour.
Spread a generous amount of icing on top of each cake using a small palette knife and top each with a few pieces of the remaining Fudge Pieces to serve.
1 cupcake = 87g
For an extra smooth sponge, purée the cooked date mixture using a blender for a few seconds until smooth.
|Per Serving||Per 100 g / ml|
|Fat||115.93 g||12.67 g|
|Carbohydrate||738.75 g||80.74 g|
|Protein||23.03 g||2.52 g|