Description
Deliciously moist sticky toffee pudding in a convenient cupcake form. These cupcakes are a perfect treat, packed with the rich sweetness of dates and brown sugar, topped with a luxurious toffee sauce or whipped cream for an irresistible finish.
Ingredients
Scale
- 1 cup dates, pitted and chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a small bowl, combine the dates and baking soda. Pour the boiling water over the dates and let sit for 5 minutes.
- In a large mixing bowl, cream together the butter and brown sugar. Add the eggs one at a time, mixing well after each addition.
- Stir in the date mixture.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm with toffee sauce or whipped cream.
Notes
- For an extra indulgent treat, drizzle with homemade toffee sauce before serving.
- Store leftover cupcakes in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes