Toffee Caramel & Sticky Dates Cupcake Recipe

For the Cupcake Batter:

• SwissBake® Toffee Caramel Cake Mix (V13275) – 1000 gms
• Water – 550 gms
• Oil – 100 gms
• Dates (chopped & pitted) – 200 gms

For the Caramel Frosting:

• SwissBake® Whipping Cream Powder – 500 gms
• Cold Milk – 500 gms
• Caramel Sauce – 200 gms

Baking the Cupcakes:

1. Preheat your oven to 180°C (356°F) and line a cupcake tray with paper liners.
2. In a mixing bowl, combine SwissBake® Egg-Free Toffee Caramel Cake Mix and water.
3. Using a whisk attachment on a planetary mixer, blend at slow speed for 1 minute.
4. Scrape down the sides of the bowl and mix at high speed for 3 minutes.
5. Add vegetable oil and mix at slow speed for 1 minute.
6. Gently fold the chopped dates into the batter until evenly distributed.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool completely on a wire rack.

Preparing the Caramel Frosting:

1. In a mixing bowl, combine SwissBake® Whip[ping Cream Powder and cold milk.
2. Using a whisk attachment, whip at high speed for 5-6 minutes until stiff peaks form.
3. Gently fold in the caramel sauce until fully incorporated.
4. Refrigerate the frosting until ready to use.

Assembly & Garnishing:

1. Once the cupcakes are completely cooled, pipe a generous swirl of caramel frosting on each cupcake.
2. Sprinkle crushed toffee pieces on top of the frosting.
3. Drizzle with additional caramel sauce for added flavor and visual appeal.