This combines two of my favourite recent recipes; a cupcake stuffed with gooey medjool dates and topped with toffee buttercream frosting. A vanilla based buttercream frosting topped with a drizzle of toffee sauce. This is the perfect autumnal/winter bake and makes the perfect afternoon treats during cold and dark afternoons.
Start to make the date studded cupcakes. The basis of this cake is a simple sponge cake. To make this, you can use either the all-in-one method or the creaming method. The all in one method involves adding all of the cake ingredients to the bowl and mixed together. Or you can use the creaming method which starts with mixing the butter and sugar until creamy. Then adding the flour, eggs and milk. Mix everything together until completely combined.
For these cakes I use soft light brown sugar. This perfectly compliments the bake and helps to add a caramel flavour to the date cakes. As this recipe has added sugar and sweetness from the cakes, I added a little bit less to balance this out. I also chose to use medjool dates as they are gooey and perfectly sweet giving the cakes the perfect sweet caramely flavour.
Next, cut the medjool dates into small chunks. I have found that smaller chunks work better here as they distribute more evenly through the batter. Whereas larger chunks tend to sink to the bottom of the cake as they are heavier. You can lightly cover them in a dusting of flour, as some people feel this stops them sinking. However I have found that sometimes that also makes them heavier and the best way to add the medjool dates is to very lightly stir them through the batter with a spoon.
Once these are cooked and have turned golden brown, remove from the oven and cool in the tin for roughly 5 minutes. After this, remove from the tin and allow to cool fully.
Whilst waiting for them to cool start to make the toffee buttercream frosting. The base of this is my classic buttercream recipe. To make this, start to make a basic buttercream frosting. Mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! Whenever using vanilla, I always recommend using vanilla paste over the liquid vanilla essence. I find that this provides a nicer more authentic flavour whereas the liquid version can taste quite artificial. I also find that it has a better consistency and allows the icing to hold its shape better without becoming too runny.
With this buttercream frosting, I wanted it to have a strong vanilla flavour. So for this reason, I added 1/2 teaspoon vanilla extract to give a stronger flavour. I found that this really complimented the toffee flavouring.
After the icing is finished and the cake is decorated you can add the toffee element to the frosting. This is simply done using toffee sauce, the type that you might place on top of ice cream. I pipe my cake with the vanilla buttercream, then just add a small drizzle of toffee sauce. You only need a small amount here as a little goes a long way!
Ingredients
- CUPCAKES:
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Soft Light Brown Sugar
- 1 Egg
- 1 teaspoon Milk
- 4 Medjool Dates, cut into small chunks
- TOFFEE BUTTERCREAM FROSTING:
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1/2 teaspoon Vanilla Extract Paste
- 1 teaspoon Milk
- Toffee Sauce, the type that you may use for ice cream - A small drizzle for each cupcake
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the butter, sugar, eggs, self-raising flour and milk in a bowl and using an electric mixture, blend until everything is fully combined.
- Lightly stir through the chopped medjool dates and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown but still light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Whilst waiting for the cakes to cool start to make the icing.
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and milk and follow the steps above.
- Lastly add the vanilla extract and mix. Do not be afraid to overmix, you want this to be nice and smooth.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
- Once piped or added to your favourite bake, add a drizzle of toffee sauce to the top of each cupcake. A small drizzle will do as a little goes a long way!
Notes
Store any leftovers in a cool dry place for 3-4 days. I prefer these eaten fresh so make smaller batches but feel free to double the recipe for more cupcakes.
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