Description
Delightful sticky toffee cupcakes combining rich flavors of dates and toffee. A sweet indulgence perfect for any occasion.
Ingredients
Scale
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 150g self-raising flour
- 1/2 tsp baking powder
- 100ml milk
- 150g chopped dates
- 200g toffee sauce
- A pinch of salt
Instructions
- Preheat your oven to 180°C (350°F) and prepare a muffin tin with cupcake cases.
- Cream the softened butter and brown sugar in a mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the self-raising flour and baking powder, then gently fold into the mixture.
- Incorporate the milk and stir until smooth.
- Add the chopped dates and a pinch of salt, mixing gently.
- Fill the cupcake cases about two-thirds full with the batter.
- Bake in the preheated oven for 20-25 minutes or until a skewer comes out clean.
- Cool the cupcakes briefly in the tin before transferring to a wire rack and drizzle with toffee sauce.
- Serve and enjoy!
Notes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. They are also freezable.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg