Description
Deliciously moist sticky toffee cupcakes topped with a rich toffee sauce.
Ingredients
Scale
- 100g unsalted butter
- 100g dark brown sugar
- 2 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 150ml milk
- 100g pitted dates, chopped
- 200ml toffee sauce
Instructions
- Preheat your oven to 180°C (350°F).
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well.
- Sift in the flour and baking powder, then fold in gently.
- Stir in the milk and chopped dates.
- Divide the batter into a cupcake tray lined with cases.
- Bake for 20-25 minutes until golden brown.
- Allow to cool before drizzling with toffee sauce.
Notes
- Store in an airtight container for up to 3 days.
- Serve warm for extra gooeyness.
- Can substitute dates with prunes if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Mary Berry Sticky Toffee Cupcakes