There are big changes at work right now. As I work in childcare, summer is a time of change and moving on, which is what one of the lovely ladies at work did last week.
As I have done the last couple of times someone left, I made their favourite type of cake. This lady loves sticky toffee pudding. Obviously that is not an easy thing to transport and provide for people over a 3 hour lunch period. So instead I looked into making toffee cupcakes.
There were a few recipes, but I was worried about the sauce. The sauce makes sticky toffee pudding in my opinion, but I figured I couldn’t do the traditional runny sauce on a cupcake I was trying to transport and expected to eat with their fingers.
I toyed with the idea of providing a jug of sauce, or perhaps custard. Or making a toffee icing, or a custard icing. But then I remembered…
Marian Keyes has a recipe for Banoffee Cupcakes, which involves a Dulce de Leche “toffee” filling (a brand new challenge!)
So, I combined two recipes, one for a toffee cupcake, found here:
And one for dulce de leche, from here
I made the dulce de leche according to the recipe, and it tasted good, very sweet though, and you can definitely taste the coconut, so if you are not keen on this is not the recipe for you. Also, a warning, this gets HOT, I managed to get a burn on my upper arm from it spitting.
With the toffee cupcakes I again followed the recipe exactly apart from the egg replacer) up until putting it into the liners.
As you can see in the photo I was planning to use yoghurt, but the date mixture ended up so watery that I left it out and used bicarbonate of soda (1t) and cornflour (1T), which seemed to work well.
The date mixture was pretty runny, and it frothed up quite a bit too. I love dates, but the mix didn’t taste very strongly of them (don’t worry about it though).
Look at that lovely toffee colour!
I started spooning the mixture into the paper cases. According to Marian Keyes’ method, I filled them 2/3 of the way, added a spoonful of dulce de leche, then covered it with the rest of the cake mix, making sure the two sides were sealed as best I could. I filled the cases to the top as it says in the recipe, and baked them for the time stated
When they came out, some of the filling had leaked, but not too badly. They rose a bit, but not much, which is fine because they are meant to be puddingy.
I thought they were a bit sweet for my tastes, due to the combination of the sweet sauce and sweet cake. However, everyone else seemed to enjoy them, and the lovely lady who requested them was very happy. Husband also thought they were great, and suggested that next time the sauce go on top.
I think next time I make these I will keep the sauce in the middle, but make it a bit further down so it is more in the centre. I also still like the idea of a custard icing, so I might try that as well. I will probably also tone down the sugar, these are quite sweet.