City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Sticky Toffee Teacakes with Treacle Frosting
Sticky Toffee Teacakes with Treacle Frosting.html

Sticky Toffee Teacakes with Treacle Frosting

Jan Feb 2014

From Julie Van Rosendaal

Here’s something a little different – a sticky toffee cake in cupcake form. From Alice Eats: A Wonderland Cookbook, by Pierre A. Lamielle and Julie Van Rosendaal.

1 c. chopped dates

1 c. boiling water

1/4 c. butter, at room temperature

1/4 c. canola oil

1 c. packed brown sugar

2 large eggs

2 T. molasses, Rogers Golden Syrup or treacle

1 t. vanilla

2 c. all-purpose flour

2 t. baking powder

1/2 t. cinnamon

1/4 t. salt


1 8-oz. (250 g) pkg. cream cheese, at room temperature

1/4 c. butter, at room temperature

3 c. icing sugar

1-2 T. treacle or molasses

1 T. milk or water

1/2 t. vanilla

Preheat the oven to 350°F and line 12 muffin tins (or 24 mini muffin tins) with paper liners. Put the dates into a heatproof bowl and pour the boiling water over top; let stand for 15 minutes, until soft. Mash well with a fork or pour into a food processor and pulse until well blended but still a bit chunky.

Meanwhile, beat the butter, oil and brown sugar in a large bowl with an electric mixer for a few minutes, until well blended and light. Add the eggs, molasses and vanilla and beat well.

In a small bowl, stir together the flour, baking powder, cinnamon and salt. Add about a third to the butter mixture, stirring or beating on low speed just until incorporated. Add half the puréed fruit in the same manner, then another third of the flour, the rest of the fruit and the rest of the flour, mixing just until blended.

Divide the batter among the prepared muffin tins and bake for 25-30 minutes for regular-sized cupcakes, or 20-25 minutes for mini cupcakes, until golden and the tops are domed and springy to the touch. Tip them slightly in their tins to allow steam to escape and help them cool completely.

To make the frosting, in a large bowl, beat the cream cheese and butter for a few minutes, until smooth and fluffy; gradually beat in the icing sugar, treacle or molasses, milk and vanilla until you have a soft, spreadable consistency, adding a little extra sugar or liquid if you need it. Frost the cupcakes once they have cooled completely. Makes 1 dozen cupcakes or 2 dozen
mini cupcakes.