DAY 44, STICKY TOFFEE CUPCAKES

Another fantastic recipe for my Grade 10s to try, this one courtesy of Cupcake Gemma (with a few tweaks!) I've halved the recipe to be kinder to our waistlines....but I made two batches to send to work with Pete!

 for the sticky toffee cupcakes

75g pitted dates

1 candied ginger piece (about the size of a date!)

90ml boiling water

1/2 tsp bicarbonate of soda

40g butter, room temperature

80g soft light brown sugar

1 large egg

90g self raising flour (or plain flour & 1/2 tsp baking powder)

1/4 tsp ground ginger

1/4 tsp ground cinnamon

pinch ground nutmeg

pinch salt

for the sticky toffee sauce

80g butter

80g dark musavado sugar

100ml double cream

1/2 tsp Marmite/Vegemite (optional)

pinch salt

for the custard butter icing

1 tbsp custard powder

1 tbsp sugar

100mls milk

50g very soft butter

Soak dates and ginger in bicarb and boiling water, for about 1/2hr.

measure the bicarb carefully, as it is used in the cake

Meanwhile, cream together butter and sugar until pale and fluffy.

 Add egg and whisk to incorporate air

Sift in flour, ground ginger, ground cinnamon, nutmeg and salt

Fold in gently using a spatula or metal spoon. 

Puree the dates & ginger with all their soaking liquor. Add to the cupcake batter

Fold in gently using a spatula or metal spoon to maintain the light, airy consistency of the batter

Divide into 6-8 cupcake cases and bake at 170ºC for 20 minutes. Cool before decorating

To make the sticky toffee sauce, measure the butter, sugar and cream into a heavy based pan.

Heat gently to dissolve the sugar and melt the butter. Turn up the heat and boil for 4 minutes

BE CAREFUL, IT IS VERY HOT!!

Add the Marmite and pinch of salt. Set aside to cool and thicken (I washed out a squeezy bottle to put it in)

Butter icing is optional, but to make it...

Mix custard powder, sugar and half the milk in a microwave safe bowl. Stir to dissolve the custard powder. Add the rest of the milk and microwave in 30 sec bursts until thick. Allow to cool.

Whisk in 50g very soft butter, a small knob at a time until icing is pale, smooth and shiny. Tranfser to a piping bag if you have one.

to decorate

scoop out a little hollow in each cake and fill with toffee sauce

Pipe ove the hole with custard butter icing

Drizzle with a little more toffee sauce

As they worked so well, I made another small batch and sent them to work with Pete!