Sticky Toffee Cupcakes
For the cake:
180g chopped, pitted dates
180ml boiling water
80g unsalted butter, softened
pinch of salt
150g soft light brown sugar
2 large eggs
180g plain flour
0.5 tsp baking powder
1 tsp bicarbonate of soda
1 tsp vanilla extract
For the icing:
160g unsalted butter, softened
500g golden icing sugar
100g dulce de leche or tinned caramel
mini chunks of vanilla fudge, to decorate
Put the chopped dates in a bowl and cover with the boiling water. Leave to soak for around 20 minutes until they are soft and squishy.
While the dates are soaking, preheat the oven to 190C/ 170C fan oven and line a 12-hole muffin tin with cases
Beat together the butter and sugar until soft and fluffy. Add the eggs one at a time and mix well after each addition.
Sift the flour, baking powder and bicarb into a separate bowl and add to the butter/sugar/egg mixture in three batches, mixing until just combined after each addition. Once all the flour has been added, whisk the mixture until smooth. Add the vanilla to the date mixture and then stir this into the cake mixture by hand.
Fill the cupcake cases about two-thirds full of mixture. Bake for 16-20 minutes or until a scewer comes out clean. Allow the cakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, make the icing. Mix together the butter and icing sugar by hand (if you use the whisk at this point you will get covered in icing sugar!). Continue in a half-arsed manner until the sugar and butter is somewhat combined, then add the milk and happily whisk away until smooth. Mix in the the dulce de leche, ice the cupcakes, sprinkle with the fudge pieces and stuff your face.