STICKY DATE TOFFEE CUPCAKE RECIPE

Method

•  Preheat your oven to 180°C (356°F) and line a cupcake tray with paper liners.
•  In a mixing bowl, combine the EF Toffee Caramel Cake Mix (V13275) and water.
•  Using a whisk attachment on a planetary mixer, blend at slow speed for 1 minute.
•  Scrape down the sides of the bowl and mix at high speed for 3 minutes.
•  Add the vegetable oil and mix at slow speed for an additional 1 minute.
•  Gently fold the chopped and pitted dates into the batter until evenly distributed.
•  Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
•  Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
•  Allow the cupcakes to cool completely on a wire rack.
•  In a mixing bowl, combine the SwissBake Whip Cream Powder and cold water.
•  Using a whisk attachment, whip at high speed for 5-6 minutes until stiff peaks form.
•  Gently fold in the caramel sauce until fully incorporated.
•  Refrigerate the frosting until ready to use.
•  Once the cupcakes are completely cooled, pipe a generous swirl of caramel frosting on each cupcake.
•  Sprinkle crushed toffee pieces on top of the frosting.
•  Drizzle with additional caramel sauce for added flavor and visual appeal