Seriously Sticky Toffee Pudding Cupcakes
Sticky Toffee Pudding is a classic, so these take it up an extra notch. These are a fabulous party treat, and are much easier to transport than a traditional traybake. This recipe makes about 6/7 cupcakes, or an 8" square tin.
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Servings: 6
Ingredients
- 120 g Medjool Dates Pitted and chopped
- 120 ml Boiling Water
- 1/2 tsp Baking Soda
- 1 tbsp Treacle Dark Molasses
- 60 g Butter
- 60 g Light Brown Soft Sugar
- 60 g Dark Brown Soft Sugar
- 2 Medium Eggs
- 125 g Self Raising Flour
For the Sauce
- 25 g Butter
- 75 g Light Brown Soft Sugar
- 75 ml Double Cream Heavy Cream
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line 6-7 muffin holes with cupcake cases.
- Add the chopped dates, boiling water and baking soda to a small saucepan and heat on low for about 10 minutes, then stir in the treacle. Mash everything together using the spoon, or a stick blender if preferred, and set aside.
- In a large bowl, or the bowl of a stand mixer, combine the butter and both sugars for about 3-5 minutes, until fully combined.
- Add in the eggs, one at a time. Then add the date mixture and combine again. Fold in the flour.
- Spoon the mix into the prepared cases - you should end up with about 6/7 cupcakes. Bake for 15-20 minutes until crisp on top and a skewer inserted comes out clean. Let cool on a wire rack.
- Make the sauce by combining the butter, sugar and cream on a low heat until it all combines. Then turn up the heat so it bubbles for 3/4 minutes. Turn the heat off and let cool a little. It'll thicken as it cools - once at a point of being spoonable but not set, spoon over the cupcakes and serve!