Figgy sticky toffee cupcakes
Makes: 12
Prep time: 45 minsTotal time: 
Recipe photograph by Andrew Burton
Figgy sticky toffee cupcakes
Like portable sticky toffee puddings, these cupcakes are made with dried figs instead of dates and have a rich flavour that matches the mood of the season perfectly
Makes: 12
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
538Kcal
Fat
24gr
Saturates
13gr
Carbs
75gr
Sugars
61gr
Fibre
2gr
Protein
6gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 175g dried figs
- 1 tsp bicarbonate of soda
- 75g soft salted butter
- 100g dark brown sugar
- 3 medium eggs
- 2 tbsp black treacle
- 175g self-raising flour
- 1 tsp vanilla extract
- 70g walnuts, roughly chopped
For the topping
- 200g soft salted butter
- 400g icing sugar, sifted
- 250g dulce de leche (from a jar)
- 1 tbsp whole milk
- 30g walnuts, finely chopped
Step by step
To store
The baked undecorated cupcakes can be frozen. Once topped, the cupcakes will keep for up to 3 days in an airtight container at cool room temperature.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a muffin tin with cupcake cases. Put the whole figs and bicarb in a heatproof bowl and cover with 150ml boiling water. Leave to stand for 15 minutes, until soft, and then blitz the figs and soaking liquid to a purée in a food processor. Set aside.
- Cream together the butter and brown sugar until combined. Add the eggs one at a time, beating well between each addition, and then beat in the treacle. Fold the flour through, then add the puréed fig and the vanilla. Fold gently to combine, then stir in the chunky walnuts.
- Divide the mixture between the cupcake cases and bake for 20 minutes, or until risen and springy to the touch. Remove from the oven and let cool completely
- For the topping, put the butter and half of the icing sugar in a bowl and beat until well combined. Add the remaining icing sugar and beat again, then add 75g of the dulce de leche and the milk and beat until smooth; spoon into a piping bag fitted with a star nozzle.
- To assemble, remove a little of the centre of each cake with a small knife. Fill the hole with some of the remaining 175g dulce de leche, then pipe a swirl of buttercream on top of each cupcake. Warm the rest of the dulce de leche in the microwave for about 10 seconds – just enough to slacken it without overheating. Drizzle this over the cupcakes and sprinkle with the finely chopped walnuts to finish.
