Description
Indulge in the delightful combination of sticky toffee pudding and cupcakes with this scrumptious recipe. Moist and flavorful, these cupcakes are perfect for any occasion, especially when topped with a rich toffee sauce and a dollop of whipped cream.
Ingredients
Scale
Dates:
- 1 1/2 cups chopped pitted dates
- 1 cup boiling water
- 1 teaspoon baking soda
Cupcake Batter:
- 1/2 cup unsalted butter (softened)
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup whole milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dates: Soak chopped dates in boiling water with baking soda.
- Make batter: Cream butter and brown sugar, add eggs and vanilla. Mix dry ingredients and milk, then fold in the date mixture.
- Bake: Divide batter into muffin cups and bake for 20–25 minutes. Cool and serve with toffee sauce.
Notes
- You can make the toffee sauce by simmering 1/2 cup brown sugar, 1/4 cup butter, and 1/4 cup heavy cream until thickened.
- These cupcakes taste even better the next day once the flavors have developed. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 27g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
