Sticky Toffee Pudding Cupcakes with Brown Sugar Swiss Meringue Buttercream

Sticky toffee pudding is usually a steamed British pudding, but I thought it was about time I made it into a cupcake. For the frosting I went with my favourite swiss meringue buttercream but this time I made it with brown sugar.  I just love these cupcakes, they are full of dates with that brown sugar buttercream and a caramel drizzle, so good!

Cupcakes:
3oz unsalted  butter
5oz  light muscovado sugar
2 eggs, beaten
1 tbsp coffee extract
6oz self-raising flour
1 tsp baking powder
6oz stoned dates, roughly chopped
3oz walnuts, roughly chopped
6fl oz hot water

Preheat oven to 350 and line a muffin tin with cupcake liners.

Put the butter, sugar, eggs, coffee extract, flour, and baking powder into a large bowl. Beat well until and thoroughly blended.

Add in the dates, walnuts and hot water.  Stir until combined and divide between cupcake liners.

Bake for 22-24 minutes.

Brown Sugar Swiss Meringue Buttercream:
5 large egg whites
1 2/3 cups light brown sugar
4 sticks unsalted butter
pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, salt and sugar into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time and beat untilfrosting is smooth.

Linked to  made in a day, miz helen's country cottage,