Description
These Sticky Toffee Pudding Cupcakes are a moist and decadent treat combining sweet dates with a rich toffee flavor. Perfectly portioned in cupcake form, they offer a classic dessert experience with an easy baking method. Enjoy them warm with a drizzle of toffee sauce or a dollop of whipped cream for a comforting indulgence.
Ingredients
Scale
Dates Mixture
- 1 cup dates, pitted and chopped
- 1 teaspoon baking soda
- 1 cup boiling water
Cupcake Batter
- 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 Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Prepare Dates: In a small bowl, combine the chopped dates and baking soda. Pour boiling water over the dates and let them soak for 5 minutes to soften.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy for a smooth base.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition to ensure even distribution.
- Combine Date Mixture: Stir the soaked date mixture into the wet ingredients, blending until evenly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined to maintain a tender crumb.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake the cupcakes for 20-25 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Serve: Enjoy the cupcakes warm, ideally with a drizzle of toffee sauce or a spoonful of whipped cream for added decadence.
Notes
- For extra moisture, consider serving these cupcakes with a warm toffee sauce or a scoop of vanilla ice cream.
- Ensure not to overmix the batter after adding dry ingredients to keep the cupcakes light and fluffy.
- Dates can be substituted with medjool dates for a sweeter and softer texture.
- These cupcakes freeze well; store them in an airtight container for up to 2 months.
- Allow cupcakes to cool for at least 5 minutes in the pan before transferring to a wire rack to cool completely if not serving warm.
