Sticky Toffee Pudding Cupcakes Recipe

Name: Sticky Toffee Pudding Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 1/2 cups self-raising flour; 2/3 cup packed brown sugar; 1/2 cup milk; 1 egg; 1 teaspoon vanilla extract; 3 tablespoons sweet butter, melted; 1 1/4 cups chopped dates; Topping; 1/2 cup packed brown sugar; 2 tablespoons sweet butter; 2/3 cup boiling water

Servings: persons

Cupcakes
1 1/2 cups self-raising flour
2/3 cup packed brown sugar
1/2 cup milk
1 egg
1 teaspoon vanilla extract
3 tablespoons sweet butter, melted
1 1/4 cups chopped dates
Topping
1/2 cup packed brown sugar
2 tablespoons sweet butter
2/3 cup boiling water

1
Preheat oven to 375u00b0; line 8 muffin tins with baking parchment.
2
In a bowl, combine flour and sugar.
3
In another bowl, beat milk, eggs, vanilla, and butter until smooth and pale, about 2-3 minutes.
4
Pour the batter over the flour mixture; stir with a wooden spoon.
5
Fold in the dates; scrape mixture into the muffin pans, filling each about halfway.
6
For the topping: sprinkle 1 tablespoon of the sugar on top of the batter in each cup.
7
Add 1/2 tablespoon butter, then pour about 1 table water over each.
8
Bake for 25 minutes; remove from oven and cool for 5 minutes in the pan.
9
Invert onto plates, peel off the parchment; serve immediately.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cupcakes, 1 1/2 cups self-raising flour, 2/3 cup packed brown sugar, 1/2 cup milk, and more.

Yes, Sticky Toffee Pudding Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Toffee Pudding Cupcakes

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