Sticky Toffee Cupcakes Recipe by Jane's Patisserie

1. Preheat your oven to 180ºc/160ºc fan and prep 12 muffin sized cases
2. De-stone the dates, and chop up.
3. Add them to a bowl, along with the bicarbonate of soda and the boiling water and leave to sit for 10 minutes.
4. Once sat, blitz the mixture into a puree with a food processor, or blender until smooth
5. Add your unsalted butter to a bowl, along with the dark brown sugar and mix
6. Add the eggs into the mixture and beat together
7. Add in the flour, syrup, vanilla and pureed date mixture and beat again until smooth
8. Split the mixture between the 12 cases with a 5cm scoop
9. Bake in the oven for 20-23 minutes and then leave to cool fully in the tray

For the Sauce

1. Whilst the cakes are cooling... make the sauce
2. Add all the ingredients into a pan, and heat on a low heat till the butter has melted, and everything is mixed in.
3. Bring the mixture to the boil and boil for 1 minute.
4. Once the mixture has boiled, remove from the heat and leave the sauce to cool fully. Stir occasionally so a skin isn't formed.

For the Buttercream

1. Add your unsalted butter to a bowl and mix until smooth
2. Add in the icing sugar and beat in until fully mixed in
3. Add in the cooled sticky toffee sauce and mix again until delicious and perfect.

Decoration

• Optional extra - core out the middle of the cupcakes and fill with sauce
• Pipe onto the cupcakes and then add a drizzle of toffee sauce
• Add a piece of fudge/toffee