Just before Christmas, I made sticky toffee pudding for the first time from scratch and it’s easily one of the simplest puddings to make and tastes much nicer than the shop bought variety. As I had a few leftover dates to use up, I thought I’d try it out as a cupcake by adjusting the pudding recipe slightly and adding frosting. The end result? Super yummy (if I do say so myself), super sticky and just perfect for a sugar fix. Recipe follows..
The sticky toffee pudding is quite cake-like already, so just some minor adjustments to make it suitable for cupcakes was all that was needed. I didn’t make the toffee sauce in the end after spotting a pre-made bottle in M&S, of course if you do opt for making your own sauce, I’d recommend using dulce de leche rather than making a traditional sticky toffee sauce as the latter is much runnier.
For the frosting, I went with a swiss meringue buttercream – my new favourite. It’s much creamier and less sugary than the traditional buttercream. I added some of the toffee sauce to give it additional flavour and topped the cakes with some chopped walnuts.
- 225g dates (stones removed)
- 85g unsalted butter
- 200g plain flour
- 1tbsp baking powder
- 1tsp vanilla extract
- 180g caster sugar
- 2 eggs
- 200g chopped walnuts
- 3 egg whites
- 200g caster sugar
- 200g unsalted butter
- 1tsp vanilla extract
- 1tbsp sticky toffee sauce/dulce de leche
- Preheat the oven to 180 degrees
- Puree the dates in a food processor or finely chop into small pieces
- Sift together the plain flour, baking powder and caster sugar into a bowl, then add and combine the butter
- Add eggs and vanilla extract, then mix until well combined
- Fold in the dates and chopped walnuts to the mixture
- Separate into cupcake cases, filling to roughly a third full and bake for 18 minutes at 180 degrees
- In a glass bowl, mix together the egg whites and sugar, then place over a pan of simmering water.
- When the mixture reaches 60 degrees, remove from the heat and pour into a separate bowl.
- Using a balloon whisk, combine until the egg whites double in size at high speed, then slowly add cubes of butter piece by piece
- The mixture may begin to look curdled, but just keep whisking until it comes together
- Add the vanilla extract and sticky toffee sauce/dulce de leche, mixing until it all comes together
- Add frosting to the cupcakes once cooled, then drizzle over sticky toffee sauce and sprinkle with walnuts - enjoy with a nice cuppa!