Sticky Toffee Pudding Cupcakes with Salted Caramel Frosting

Sticky toffee pudding is a beloved English candy. Historically, it’s baked in a pudding mildew and served with a sauce or whipped cream. This up to date model options dates and walnuts in a cupcake kind, frosted with salted caramel buttercream.

By Joanna Pruess

See different associated recipes in British Replace.

Yield: 12 cupcakes
Cooking time: 45 to 50 minutes together with baking and frosting cupcakes
Shelf life: finest in 2 days


For the cake:

1 cup pitted dates, finely chopped
1⁄₃ cup walnuts, chopped
three ounces cream sherry combined with three ounces scorching water
1 teaspoon pure vanilla extract
11⁄₃ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, softened
¾ cup packed mild brown sugar
2 massive eggs, calmly overwhelmed

For the frosting:

2¼ cups confectioners’ sugar, sifted
11 tablespoons unsalted butter, softened
¼ cup premium caramel sauce or dulce de leche
1 teaspoon pure vanilla extract
½ teaspoon salt


1. Fill a 12-cupcake baking tin with paper liners. Warmth the oven to 350 F. Match a pastry bag with an ornamental star tip.

2. In a small bowl, pour the sherry-water combine over the dates and walnuts, add the vanilla and put aside.

three. Sift the flour, baking powder, baking soda and salt right into a bowl. In one other bowl, cream the butter and brown sugar till mild and fluffy. Stir within the eggs, then the dry substances and blend till easy. Scrape within the date-walnut combination and mix effectively.

four. Spoon the batter into the liners and bake till the tops spring again when calmly touched with a finger, about 20 minutes. Take away and let cool fully.

5. Whereas the cupcakes cool, utilizing a handheld mixer, beat the confectioners’ sugar and butter till easy. Stir within the caramel sauce, vanilla and salt. Spoon the frosting right into a pastry bag and pipe onto the cupcakes.

NUTRITIONAL DATA (per serving): 330; Ldl cholesterol: 45 mg; Sodium: 120 mg; Fats: 21 g; Dietary Fiber: 2 g

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