Sticky Toffee Cupcakes
(Making Cupcakes With Lola)
180g chopped pitted dates
2 tbsp golden syrup
130ml boiling water
200g self raising flour
1 tsp baking powder
100g unsalted butter
160g muscovado sugar (I used dark)
2 medium free range eggs
1 tsp vanilla extract
rum toffee ganache
200g caster sugar
50g unsalted butter
150ml double cream
2 tsp dark rum
300g white chocolate, chopped
200g icing sugar
Preheat oven to 190C. Put the chopped dates, golden syrup and the boiling water into a bowl and leave to soak until the water has cooled to room temperature.
Meanwhile, sift the flour and baking powder together into a bowl and set aside. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs and beat in one at a time, then add the vanilla.
Break the dates up with a fork. Slowly add the sifted dry ingredients and the date mixture to the mixing bowl and beat on a low speed until smooth - I switched to a wooden spatula for this. Divide the mixture between 12 muffin cakes and bake for 15-20 minutes or until well risen. Cool on a wire rack.
for the topping
Scatter the caster sugar over the bottom of a heavy base saucepan, set over medium heat. Do not stir. (You'll want to, but don't.) When the sugar has melted and starts turning an amber colour, remove the heat and stir in the butter. Add 3 tbsp of the double cream and the rum and whisk until smooth. Let it cool to room temperature.
Meanwhile, put the remaining cream in a saucepan over a medium heat and heat until it starts bubbling around the edges. Remove from the heat and stir in the white chocolate. Stir until the chocolate has melted. Leave to cool to room temperature. When both the toffee and white chocolate ganache has cooled, mix them together. Finally, mix in the icing sugar and chill for 10 minutes. (Next time, I'll chill the topping for a little longer so it holds it's shape). Spread over the cooled cakes.
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