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Sticky Toffee Cupcake


  • Author: Nithya Narasimhan
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x

Description

These sticky toffee pudding is my favorite cupcake EVER! Award winning deliciousness! These are delightfully fleecy and totally drenched with heavenly Toffee sauce makes it ultimately moist and sodden!  


Ingredients

Scale
  • 1 1/2 cup All purpose flour
  • 1/3 cup dates
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 2/3 cup Hot water
  • 1/4 cup butter
  • 1 cup soft light brown sugar
  • 1 egg (beaten)
  • 1 tsp Vanilla extract

For Tofee Sauce

  • 2 Tbs butter
  • 5 Tbs Light brown sugar
  • 4 Tbs double cream

Instructions

  1. Pre-heat the oven to 180 degreeC( 350 Degree F)10 minutes before baking.
  2. Place the chopped dates in a bowl with baking soda and pour over a hot water, stir and then set is aside.
  3. Sift the flour and baking powder, add softened butter. Rub in between your fingertips until the mixture resemble crumble.
  4. Stir in the sugar, eggs, vanilla extract and the date mixture. Beat with the wooden spoon until smooth.
  5. Spoon into the baking case and bake for 25 mins until well risen. Leave it to cool for 5 mins.

To make the topping

  1. Place the butter, sugar and cream in a small pan over a low heat and stir until the sugar dissolves. Bring it to boil for 1 or 2 min until the mixture is thicken.
  2. Brush quickly on each cake as the mixture will set as it cools.
  3. Store them in a airtight container for 2 days.

Notes

Variations you can make:

Flavours : You can add dash of cinnamon powder/nutmeg powder in cake batter.

Raisins: You can add raisins to build-up a rich flavours.

Sticky toffee pudding with butterscotch sauce:

Bring 3 tbs of sugar with 1/2 cup of water to boil simmer for few minutes to develop a reduced rich golden caramel. Add cream and butter simmering for 5 min to make butterscotch sauce.

Sticky toffee pudding with salted caramel sauce:

Bring 3 tbs of sugar with 1/2 cup of water to boil simmer for few minutes to develop a reduced rich golden caramel. Add cream and butter simmering for 5 min, finally sprinkle 1 pinch of salt to make salted caramel sauce.

How long does the homemade sticky toffee pudding last?

This toffee pudding cake keeps well for 4 to 5 days in an airtight container in the refrigerator and in the freezer upto 3 upto months.

Both the pudding and toffee sauce can be made ahead of time and stored separately in fridge. Before you serve, warm the pudding in microwave high for a minute.

How would you serve sticky toffee pudding:

Serve warm toffee pudding, drizzled with hot toffee sauce with vanilla ice cream.

  • Category: baking, Dessert
  • Cuisine: American