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How to make

Cuckoo's Bakery Sticky Toffee Pudding Cupcakes

Recipe by: 

Cuckoo's Bakery

We're so delighted that our friends at Cuckoo's Bakery have shared one of their cherished recipes with us. There's absolutely nothing quite like Cuckoo's Bakery Sticky Toffee Pudding made with lashings of Graham's lush...
Prep time
30 minutes
Cook time
22 minutes
Difficulty
Medium
Servings
12

Ingredients: 

Sponge (Makes 12 cupcakes)

  • 55g Graham’s Unsalted Butter (soft) 
  • 130g Light Brown Sugar 
  • 1 Free-Range Egg (large)
  • 190g Plain Flour
  • 1 ½ teaspoons Baking Powder
  • 25g Golden Syrup
  • 45g Treacle
  • 150g Pitted Dates
  • 150 ml Boiling Water
  • ¾ teaspoon Bicarbonate of Soda

Butterscotch Sauce

  • 90g Graham’s Double Cream
  • 45g Graham’s Unsalted Butter
  • 45g Dark Brown Sugar
  • 25g Golden Syrup

Vanilla Buttercream

  • 125g Graham’s Unsalted Butter (soft)
  • 250g Icing Sugar
  • 1 teaspoon Vanilla Extract

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Instructions: 

For the butterscotch sauce:

  • Place all the ingredients in to a saucepan and, over a medium heat, stir until combined and boiling. Place to the side to cool.

For the sponge:

  • Cream the butter and sugar until soft and pale in a food mixer or with a hand held mixer for around 2 minutes.

  • Add the beaten egg a little at a time until combine, then add the golden syrup and treacle and continue to blend until smooth.
  • Next, sift the flour and baking powder on top of the mixture and beat, again at low speed, for one minute or until combined.
  • Finally, blend the pitted dates and boiling water in a food processor for 2 minutes until smooth. Stir the bicarbonate of soda in to the date mixture.
  • Add the date mixture to the cake mix and blend together with a metal spoon until combined.
  • Divide the batter between 12 cupcake cases in a muffin tin and bake in a fan oven at 180C for 22 minutes. Remove from the oven and place the cupcakes on a wire rack to cool down.

To fill:

  • Once the cakes have cooled, use an apple corer to remove the centre of the sponge and fill each cupcake with the cooled butterscotch sauce.

For the buttercream:

  • Cream the butter, at a medium speed, preferably with a hand mixer or food mixer until soft and pale – around 2 to 3 minutes.
  • Sift the icing sugar on top of the mixture and blend on a medium speed on your mixer for 2 minutes. Scrape down the bowl, add the vanilla extract and continue to blend for one more minute.

To decorate:

  • Use a palette knife or piping bag, frost each cooled cupcake with vanilla buttercream.
  • Decorate the cupcakes by drizzling with butterscotch sauce and enjoy!

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