Friends of mine are constantly sending me pictures of the delicious meals that they have been cooking. I do the same. There is a real sense of pride and achievement when you cook something which tastes and looks wonderful. Unfortunately, a lot of the time there is no one around to fully appreciate it! This blog is for people who want to share their culinary triumphs with everyone else. Email me the recipe and a photo of the finished product on

Thursday, 29 September 2011

Sticky toffee pudding cupcakes with a salted caramel frosting (Kasia Kirkland)

The future of British baking, Miss Kasia Kirkland has kindly shared her original cupcake recipe. This particular batch is for a Macmillan cancer charity coffee morning.

180 g dates, pitted and chopped
1 tsp vanilla extract
180 g self-raising flour
1 tsp bicarbonate of soda
80 g unsalted butter
150 g muscovado sugar
2 eggs, lightly beaten

For the caramel
3 - 4 tbsp dulche de leche
1 tsp salt
1 tsp vanilla extract

For the buttercream
1 tsp vanilla extract
160 g butter
200 g icing sugar

1. Preheat the oven to 180ºC/fan170ºC/gas 4.

2. Place the paper cases into a 12 hole cupcake tin.

3. In a heatproof bowl, pour 180ml boiling water over the dates and leave to soak
for 20 minutes. with a fork, gently break up the dates and stir in the vanilla.

4. Sift the flour and bicarbonate of soda into a bowl and set aside. Cream together
the butter and sugar for a good 5 minutes until very light and fluffy. Add the eggs
gradually, beating between each addition, slipping in 1 tbsp flour about halfway
through to prevent curdling.
Lastly, fold in the remaining flour and then the date mixture.

5. Spoon into the cupcake cases and bake for 15-20 minutes (the tops should spring
back when pressed with a finger). Remove and leave to cool.

6. Mix the dulce de leche with the salt and vanilla.

7. For the buttercream Cream the butter and icing sugar for at least 5 minutes with
an electric mixer and add the caramel or the dulce de leche.

8. Put the buttercream into the piping bag fitted with the star nozzle and pipe it
on to the cakes, or spread it on with a palette knife.

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