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Sticky Toffee Cupcakes

Sticky Toffee Cupcakes

A modern take on a traditional dessert, these sticky toffee cupcakes are the perfect indulgence. The piped icing gives them a real professional look, which is sure to impress.

  • 12Serves
  • 45Mins

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Preheat the oven to 180°C. Place cupcake papers into a 12-hole tray.

Bring dates and 1 cup of water to the boil in a saucepan and simmer until the dates soften. Mix dates with bread soda and set aside to cool (this gives the dates their toffiness).

Beat together the butter, golden syrup and brown sugar, then beat in the eggs one at a time. Add flour and dates and mix well. Pour mixture into the muffin tray and bake for 25-30 min.

While the muffins are baking, make your toffee icing. In a saucepan over medium heat, melt the butter, and mix in the milk and dark brown soft sugar. Boil vigorously for 1 minute. Remove from heat and beat in half of the icing sugar. Cool slightly and beat in the vanilla and remaining icing sugar. Add more milk if the mixture is too thick.

Decorate your muffins with the toffee icing using a piping bag and voila!


  2. 200g Gem Gourmet Chopped Dates
  3. 1 tsp Gem Bread Soda
  4. 1 Cup of Water
  5. 50g Butter
  6. 115g Golden Syrup
  7. 50g Gem Soft Light Brown Sugar
  8. 2 Eggs
  9. 150g Plain Flour
  10. 2 tsp Gem Baking Powder
  12. 60g Butter
  13. 90ml Whole Milk
  14. 220g Gem Soft Dark Brown Sugar
  15. 240g Gem Instant Royal Icing
  16. 1 tsp Vanilla Extract

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