Mary Berry​ Sticky Toffee Cupcakes Recipe

This moist and rich Mary Berry Sticky Toffee Cupcakes recipe is made with dates, dark muscovado sugar, and a hint of treacle for that classic sticky toffee pudding flavor. The result is a tender and incredibly moist cupcake with a deep caramel note, topped with a gooey toffee sauce and a rich buttercream. This recipe is the ultimate cozy dessert, perfect for a cold winter’s day or a decadent afternoon tea. It makes a perfect batch of 12 cupcakes.

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Mary Berry Sticky Toffee Cupcakes Ingredients

For the Cupcakes:

• 100g (3.5 oz) dried dates, pitted and chopped
• 1 tsp bicarbonate of soda
• 150ml (5 fl oz) boiling water
• 100g (3.5 oz) unsalted butter, softened
• 100g (3.5 oz) dark muscovado sugar
• 2 large eggs
• 1 tsp treacle or black treacle
• 150g (5.5 oz) self-raising flour

For the Toffee Sauce:

• 50g (1.75 oz) unsalted butter
• 50g (1.75 oz) dark muscovado sugar
• 50ml (1.75 fl oz) double cream

For the Buttercream:

• 100g (3.5 oz) unsalted butter, softened
• 200g (7 oz) icing sugar, sifted
• 1 tbsp milk
• 1/2 tsp vanilla extract

How To Make Mary Berry Sticky Toffee Cupcakes

1. Prepare the date mixture: Place the chopped dates and bicarbonate of soda in a small bowl. Pour the boiling water over them, stir, and set aside for 15-20 minutes. The mixture will soften and turn into a dark pulp.
2. Prepare the oven and tin: Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin or cupcake tin with paper cases.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and muscovado sugar together with an electric mixer until light and fluffy.
4. Mix in the eggs and treacle: Add the eggs one at a time, beating well after each addition. Stir in the treacle until fully combined.
5. Fold in flour and dates: Gently fold in the self-raising flour until just combined. Next, fold in the cooled date mixture and any remaining liquid. Be careful not to overmix.
6. Bake the cupcakes: Divide the batter evenly among the 12 cupcake cases, filling each about two-thirds full. Bake for 20-22 minutes, or until a skewer inserted into the center comes out clean.
7. Make the toffee sauce: While the cupcakes bake, make the sauce. Melt the butter and muscovado sugar together in a small saucepan over medium heat. Stir until the sugar has dissolved. Bring to a boil, then remove from the heat and whisk in the double cream. Set aside.
8. Make the buttercream: While the cupcakes cool, beat the softened butter until creamy. Gradually add the sifted icing sugar, milk, and vanilla extract until you have a smooth, fluffy buttercream.
9. Decorate and serve: Once the cupcakes are completely cool, use a knife to cut a small hole in the center of each one. Spoon some of the warm toffee sauce into the hole. Top with a swirl of buttercream and drizzle a little more sauce over the top.

Recipe Tips

• Soak the Dates Well: The bicarbonate of soda in the date mixture helps to break down the dates and give the cupcakes a very light texture. Ensure the dates are very soft before adding them to the batter.
• Use Dark Muscovado Sugar: This sugar is key to the recipe’s signature sticky toffee flavor. It provides a deep caramel and slightly smoky taste that granulated sugar cannot replicate.
• Do Not Overmix: As with most cupcakes, overmixing the batter after adding the flour can lead to a tough crumb. Mix until the flour is just incorporated.
• Warm the Toffee Sauce: The toffee sauce should be warm when you drizzle it. If it has thickened, simply warm it gently in the microwave or on the stovetop for a few seconds.

What To Serve Sticky Toffee Cupcakes

These cupcakes are rich and comforting on their own, especially when served with a hot cup of tea or coffee. For a truly luxurious dessert, serve them warm with a scoop of vanilla bean ice cream or a generous dollop of clotted cream. They are also wonderful with a drizzle of salted caramel sauce.

How To Store Sticky Toffee Cupcakes Leftovers

• Refrigerate: Store the cupcakes in an airtight container in the refrigerator for up to 4 days due to the date and toffee sauce. Let them come to room temperature before serving for the best texture.
• Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Thaw them at room temperature, then fill with sauce and top with buttercream before serving.

Mary Berry Sticky Toffee Cupcakes Nutrition Facts

• Serving Size: 1 cupcake
• Calories: 350 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 150mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 3g

Frequently Asked Questions

• What is treacle? Can I skip it? Treacle is a British syrup similar to molasses. It adds a deep, slightly bitter caramel flavor. While you can omit it, it contributes significantly to the classic sticky toffee taste. Molasses is a good substitute.
• Can I make these ahead of time? You can bake the cupcakes one day in advance. Store them in an airtight container. Make the toffee sauce and buttercream just before you plan to serve them for the best result.
• Why did my toffee sauce split? Toffee sauce can split if the heat is too high when you add the cream, or if the cream is too cold. Ensure the cream is at room temperature and add it slowly while whisking continuously.

Try More Recipes:

• Mary Berry Chocolate Orange Cupcakes​ Recipe
• Mary Berry​ Gluten Free Cupcakes Recipe
• Mary Berry Vegan Cupcakes​ Recipe