Description
Indulge in these Sticky Toffee Pudding Cupcakes, a delightful twist on the classic British dessert. Moist date-infused cupcakes drizzled with a rich toffee sauce, these treats are perfect for any occasion.
Ingredients
Scale
Cupcakes:
- 1 cup pitted Medjool dates, chopped
- 3/4 cup boiling water
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 2/3 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the toffee sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 2/3 cup light brown sugar
- 1/2 teaspoon vanilla extract
- whipped cream or vanilla ice cream
For topping (optional):
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the dates: In a small bowl, combine chopped dates and boiling water. Stir in baking soda and let sit for 10 minutes.
- Make the cupcake batter: Cream butter and brown sugar, then add eggs and vanilla. Stir in dry ingredients and fold in the date mixture.
- Bake the cupcakes: Divide batter among liners and bake for 18–20 minutes.
- Prepare the toffee sauce: In a saucepan, combine butter, cream, and brown sugar. Simmer until slightly thickened, then stir in vanilla.
- Finish and serve: Poke holes in baked cupcakes, spoon warm toffee sauce over them, and top with whipped cream or ice cream.
Notes
- These cupcakes can be made a day ahead.
- You can use figs or prunes as date substitutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
