Sticky Toffee Pudding Cupcakes

Inspired by my new Sunbeam Pattie cupcake maker I’ve been experimenting with cupcakes. Here’s a warning to my friends – expect to see lots of cupcakes at every occasion!

I love the convenience of making cupcakes with ‘Miss Pattie’ without having my kitchen turn into an inferno!

My latest effort was for a dinner party gathering of a large group of friends. I had to make the cupcakes again because I forgot to photograph them on the night!

The recipe is adapted from ‘500 cupcakes’ by Fergal Connolly.

Sticky Toffee Pudding Cupcakes
Makes 8

175g flour
100g brown sugar
4 fl oz milk
1 egg
1 tsp vanilla essence
3 tbsp unsalted butter, melted
200g chopped dates (I found pre-chopped dates in a 200gm packet which made it all very easy.)

200g brown sugar
2tbs unsalted butter
500ml boiling water

Beat the milk, eggs, vanilla and butter until smooth and pale, about 2 to 3 minutes. Sift in the flour and sugar (I sift the brown sugar as it often has large lumps in it). Fold in the dates.

Topping: Sprinkle 1 tablespoon of sugar on top of the batter in each cupcake. Add ½ tablespoon of melted butter, then pour about 1 tablespoon of water over each.

Note: I found silver foil cupcake cases were best.

Baking instructions: Sunbeam Patty Cupcake Maker - I filled the cases to the brim and cooked these for 12 minutes. Standard oven - Preheat the oven to 190C. Bake for 25 minutes.

Serving: I like them served with a good caramel sauce and a blob of thick cream. You can invert the cupcake for a different look.

Caramel sauce
1 cup brown sugar
300ml thickened cream
½ teaspoon vanilla extract
60g butter, chopped

Combine sugar, cream, vanilla and butter in a saucepan over medium heat. Cook, stirring for 3 minutes or until boiling. Reduce heat to low and simmer for 2 minutes. Pour warm sauce over warm cake. This sauce stores well in the fridge but don’t eat it cold –it tastes delicious and you won’t want to stop.