Instructions

• First pop your paper cases into the muffin tin, then preheat your oven to 180°C straight away.
• Mix the chopped dates with bicarbonate of soda right into a bowl. Pour boiling water over this mix and let it sit to soften the dates.
• Cream butter and muscovado sugar together until light and fluffy.
• Beat in eggs one at a time, mixing well after each.
• Stir the date mixture and vanilla extract in next.
• Gently fold in the self-raising flour just until it blends. Don’t overmix.
• Spoon the batter into each paper case, filling them most of the way.
• Bake 20 to 25 minutes or until a skewer comes out clean.
• Let cupcakes chill in the tin for about 5 minutes, then transfer to a wire rack to cool completely before icing.
• For the icing, beat the butter smooth then slowly add icing sugar until light and fluffy.
• Stir in the toffee sauce and spread or pipe it on top. Optionally drizzle with extra toffee sauce.