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Sticky toffee cupcakes recipe from lisajcharman |
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Ingredients200g Medjool dates (stoned and chopped)250ml black tea ½ tsp bicarbonate of soda 85g unsalted butter (softened) 175g self-raising flour 1 tsp mixed spice 175g golden caster sugar 2 eggs , beaten For the toffee sauce; 125 g caster sugar 80 ml double cream 1/2 tsp salt 1 tsp vanilla extract 60ml water For the vanilla buttercream; 250g icing sugar (sifted) 80g unsalted butter at room temperature 25ml whole milk A couple of drops of vanilla extract |
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Method1. Preheat oven to 180C and place cupcake cases into a 12-hole cupcake tray2. Put the dates and tea in a saucepan and set aside for about 20 mins for the dates to soften. Then bring to the boil. Cook for 3-4 minutes to soften the dates further, stirring occasionally. Stir in the bicarbonate of soda. 3. Beat the butter and caster sugar together with an electric whisk until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and spoon into 12 individual cupcake cases. 4. Bake in the oven for 15-20 minutes (until firm to the touch and a skewer comes out clean). Transfer on to a wire rack to cool completely. 5. Next make the toffee sauce. Dissolve the sugar and 60ml water in a small, solid-based pan over a gentle heat then increase the heat to a boil. Wait a few minutes, leaving the pan undisturbed but watching it carefully and, as soon as it changes to a caramel colour and is thicker, remove immediately from the heat, stand well back, and add the cream. Keep stirring, adding the salt and the vanilla. Leave until stone cold. 6. To make the buttercream beat the icing sugar and butter together using a handheld whisk on a medium speed until the mixture comes together and is well mixed. Turn the mixer down to a slow speed. Combine the milk and vanilla extract in a separate bowl then add to the butter mixture slowly (one spoon at a time). Once milk has been incorporated turn up to a high speed and continue beating for at least 5 minutes until frosting is light and fluffy. Add the stone cold toffee sauce to the buttercream, one spoon at a time until you are happy with the taste. 7. Using a star nozzle, add the toffee buttercream to piping bag and pipe directly on to the cupcakes. Finish with a drizzle of the leftover toffee sauce. |
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