Prepare to embark on a decadent culinary journey that transforms the classic British dessert into irresistible, handheld delights! These Sticky Toffee Pudding Cupcakes are not just a treat; they're a magical experience that combines the rich, caramel-like sweetness of traditional sticky toffee pudding with the convenient charm of cupcakes. Whether you're a baking novice or a seasoned pro, this recipe promises to transport your taste buds to a world of pure, indulgent bliss that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: British
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup dates, pitted and chopped
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup toffee sauce
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a small saucepan, combine chopped dates with 1/2 cup of hot water. Simmer for 5 minutes until dates are soft and water is mostly absorbed. Remove from heat and let cool slightly.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- Mash the softened dates into a rough puree and fold into the butter mixture.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.
- While still warm, generously drizzle each cupcake with toffee sauce, allowing it to soak into the cake.
- For best results, serve warm with an extra drizzle of toffee sauce and optionally, a scoop of vanilla ice cream.
Tips
- Date Preparation: Ensure your dates are soft and well-mashed for the most luxurious texture. The key is to create a smooth, almost puree-like consistency.
- Room Temperature Ingredients: Always use softened butter and eggs at room temperature to ensure a smoother, more even batter.
- Don't Overmix: Gently fold the dry ingredients into the wet mixture. Overmixing can lead to tough, dense cupcakes.
- Toffee Sauce Magic: Drizzle the toffee sauce while the cupcakes are still warm to allow maximum absorption and flavor penetration.
- Storage Tip: These cupcakes are best enjoyed warm, but can be stored in an airtight container for up to 2 days. Simply reheat briefly before serving.
- Serving Suggestion: A scoop of vanilla ice cream or a dollop of whipped cream can elevate these cupcakes from delicious to absolutely extraordinary!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
