Mary Berry​ Sticky Toffee Cupcakes Recipe

Mary Berry Sticky Toffee Cupcakes are a classic British treat featuring soft date sponge, rich muscovado sugar, and a hidden toffee sauce centre. These individual puddings use dark treacle and creamy buttercream to create a deep, caramelised flavour.

The first time I made these, I didn’t let the dates soak long enough and ended up with tough little lumps in the sponge. Now I always mash them into a proper paste with the bicarbonate of soda before they go into the batter. That’s the difference between a grainy cupcake and one that feels like velvet.

The muscovado sugar is doing more work than you’d think here. Without its high molasses content, the cupcakes lose that damp, fudgy quality that defines a proper sticky toffee pudding. I love serving these at Sunday lunch because they feel like a posh dessert but handle like a simple snack.

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Mary Berry Sticky Toffee Cupcakes Ingredients

For the Cupcakes

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

For the Toffee Sauce

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

For the Buttercream

• 100g (3.5oz) unsalted butter, softened
• 200g (7oz) icing sugar, sifted
• 1 tbsp full-fat 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 then pour the boiling water over them. Stir the mixture and let it sit for about 20 minutes until the dates are mushy and the water has cooled.
2. Prepare the oven and tin: Preheat your oven to 180°C (350°F/Gas Mark 4) and place 12 paper cases into a muffin tin. Make sure the oven is fully up to temperature before you start mixing the batter.
3. Cream the butter and sugar: Beat the softened butter and dark muscovado sugar in a large bowl with an electric whisk until the mixture looks pale and feels light. This usually takes about 3 to 4 minutes on a medium speed.
4. Mix in the eggs and treacle: Add the eggs one at a time, whisking well after each one so the batter doesn’t split. Stir in the black treacle until the mixture is a uniform dark brown colour.
5. Fold in flour and dates: Use a large metal spoon to gently mix in the self-raising flour until you can’t see any white streaks. Pour in the soaked dates along with all their liquid and stir until just combined.
6. Bake the cupcakes: Spoon the batter into the cases until they are about two-thirds full and bake for 20 to 22 minutes. They are ready when they have risen and a skewer pushed into the middle comes out clean.
7. Make the toffee sauce: Melt the butter and muscovado sugar in a small saucepan over a medium heat while the cakes are in the oven. Once the sugar dissolves, let it bubble for one minute, remove from the heat, and stir in the double cream.
8. Make the buttercream: Beat the butter in a clean bowl until it is very soft and looks almost white. Add the icing sugar, milk, and vanilla, then whisk until the icing is smooth and holds its shape.
9. Decorate and serve: Cut a small piece out of the centre of each cooled cake and pour in a spoonful of the sauce. Pipe the buttercream over the top and finish with an extra drizzle of the remaining toffee liquid.

Recipe Tips

• Use dark muscovado sugar. This specific sugar contains more moisture and molasses than light brown sugar, which gives the sponge its characteristic dark colour and damp texture.
• Soak the dates thoroughly. Do not rush the soaking process because the bicarbonate of soda needs time to break down the tough skins of the fruit. If the dates still look chunky after 20 minutes, give them a quick mash with a fork.
• Level the icing sugar. Always sift your icing sugar through a fine mesh sieve before adding it to the butter. This prevents tiny hard lumps from clogging your piping nozzle later.
• Watch the sauce boil. When making the toffee sauce, only let the butter and sugar boil for 60 seconds. If you cook it too long, it will turn into hard toffee rather than a pourable sauce.
• Store at room temperature. These cupcakes stay soft for up to three days if kept in an airtight container in a cool spot. Putting them in the fridge will make the butter in the sponge and icing go hard.

What To Serve With Sticky Toffee Cupcakes

These are quite rich on their own, so a hot cup of English breakfast tea or a strong coffee works well to balance the sweetness. If you want to turn them into a proper plated dessert, serve them slightly warm with a scoop of vanilla bean ice cream or a splash of cold single cream.

You could also scatter a few toasted pecan halves or a tiny pinch of sea salt over the toffee drizzle. This adds a bit of crunch and cuts through the heavy sugar of the buttercream.

How To Store Sticky Toffee Cupcakes

Fridge

Keep the decorated cupcakes in a sealed container for up to 3 days. Take them out of the fridge at least an hour before eating so the buttercream has time to soften.

Reheat

The best way to enjoy these is at room temperature, but you can warm an un-iced cupcake in the microwave for 10 seconds. Be careful as the toffee centre can become very hot quickly and might burn your mouth.

Freeze

You can freeze the un-iced sponges for up to 2 months if you wrap them tightly in clingfilm. Defrost them fully at room temperature before adding the sauce and buttercream.

Mary Berry Sticky Toffee Cupcakes Nutrition Facts

Per serving (1 of 12):

• Calories: 345kcal
• Protein: 3g
• Fat: 18g
• Carbohydrates: 44g
• Sugar: 35g
• Sodium: 0.4g

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my Mary Berry Sticky Toffee Cupcakes sink in the middle?

This usually happens if you open the oven door too early or if there is too much bicarbonate of soda in the date mixture. Make sure you wait at least 15 minutes before checking on them to let the structure set.

Can I use light brown sugar instead of muscovado?

Yes, you can use light soft brown sugar, but the cupcakes will have a milder flavour and a lighter colour. The deep, smoky taste of the original recipe comes specifically from the dark muscovado.

How do I stop the buttercream from being too runny?

If your icing is too soft, add an extra 25g (1oz) of icing sugar at a time until it thickens. Make sure your butter is softened but not melted, as liquid butter will never whip into a firm peak.

Can I make Mary Berry Sticky Toffee Cupcakes without a piping bag?

Yes, you can simply use a palette knife or a spoon to swirl the buttercream onto the top of the cakes. Create a small well in the icing with the back of a teaspoon to catch the extra toffee sauce.

Try More Recipes:

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