Sticky Toffee Teacakes
We’ve arrived at Christmas in November! We folded Chef Michael Smith into the front seat of our Subaru Outback and hit the highway this afternoon – it was a gorgeous drive up the 93, past the glaciers, to the Jasper Park Lodge where there was hot chocolate and roasting chestnuts waiting for us. Highlight of my year, no joke. It’s like coming home for the holidays (and yes, I realize it was Halloween YESTERDAY) seeing friends from previous CINs, the old cabins, the decorated great hall, the food and wine and cocktails (on the buffet menu tonight: porchetta and braised beef short rib grilled cheese and butter chicken and raclette and roast beef with Yorkies and mini doughnuts and homemade whoopie pies with buttercream and caramel….) and being in a place where you can get out and about but don’t have to leave the grounds – it’s bliss. Truly.
Now if I could just wrap up my 6 lingering homework assignments, that would be rad.
I’m doing my sessions with Pierre for the first time this year – we’re doing some recipes from Alice Eats. On the roster – these sticky toffee treacle teacakes. Cupcakes, really – unless they’re for tea.
I love the zip-lock baggie frosting method. Who needs an icing bag with fancy tips?
Will keep you posted on the week. Have a great weekend!
Sticky Toffee Teacakes with Treacle Frosting
AuthorJuliePreheat the oven to 350F and line 12 muffin tins (or 24 mini muffin tins) with paper liners. Put the dates and other chopped fruit into a heatproof bowl and pour the boiling water overtop; let stand for 15 minutes, until soft. Mash it 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 pureed 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 powdered sugar, milk and vanilla until you have a soft, spreadable consistency, adding a little extra sugar or liquid if you need it. Frost cupcakes once they have cooled completely.
Ingredients
Directions
Preheat the oven to 350F and line 12 muffin tins (or 24 mini muffin tins) with paper liners. Put the dates and other chopped fruit into a heatproof bowl and pour the boiling water overtop; let stand for 15 minutes, until soft. Mash it 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 pureed 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 powdered sugar, milk and vanilla until you have a soft, spreadable consistency, adding a little extra sugar or liquid if you need it. Frost cupcakes once they have cooled completely.
Yes! These look incredible. Thanks for the recipe.
(My recent favourite? “Wash your mouth out with pickle brine!” I laughed out loud!)
Every year I think that I NEED to go to Christmas in November. And every year it’s all of a sudden it’s November and I’m not there. Next year…next year 🙂
Definitely going to try this, but will try it with GF flour mix…… sounds too yummy to miss.
Where do you find those kind of baking pans? All I seem to see is the non-stick variety with one scratch and you’re out. I just bought a ceramic coated cookie sheet but I’d like to find the kind you have in this picture…
Have a wonderful time in Jasper.
@dana
Try USA baking pans with Americoat non-stick commercial coating. I converted all my baking pans to this brand some time ago and would never go back. More information is available at the site below.
http://www.usapans.com/bakeware.html
I think I got most of mine through Amazon.
Have a wonderful “Christmas”!
Every year you talk about CIN and every year you make me want to go more and more. Maybe next year!
“1 cup dried dates, golden raisins and chopped dried apricots”
Is that one cup in total, i.e. about 1/3 cup of each of the three? Or one cup EACH of the three?
Your information on how to photograph food was great
The Ziplock baggie method is the best (if not somewhat wasteful but the efficiency of it makes up for it)!
I love that ziplock method too!
I would make these just for the frosting/topping!
These look yummy! I’m going to have to fit them into my dessert schedule. My kids will gobble them up. I still haven’t gotten my hands on this cookbook yet. Looking forward to it.