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Sticky toffee cupcakes with chocolate topping
An epic combo
- Germany
- UK
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An epic combo
Makes about 12
Cooks In35 minutes plus cooling time
DifficultySuper easy
Nutrition per serving
Calories 184 9%
Fat 10.1g 14%
Saturates 5.8g 29%
Sugars 13.3g 15%
Salt 0.25g 4%
Protein 2.4g 5%
Carbs 22.3g 9%
Fibre 1.1g -
Of an adult's reference intake
Ingredients
- 30 g sultanas
- 30 g dried apricots
- 30 g dates
- 1 teaspoon baking powder
- 140 g self-raising flour
- 30 g muscovado sugar
- 1 tablespoon golden syrup
- 1 large free-range egg
- 30 g butter , melted
- 140 ml water , hot
- For the chocolate topping
- 40 g butter
- 40 g caster sugar
- 40 g good-quality dark chocolate (70% cocoa solids)
- 70 ml double cream
Recipe From
Happy Days with the Naked Chef
Method
- Preheat the oven to 200ºC/400ºF/gas 6. In a food processor, blitz the sultanas, apricots, dates, baking powder and a little of the flour (just enough to stop the fruit sticking to the blades). If you don’t have a food processor, you can chop it very finely. Put this mixture into a bowl with the muscovado sugar, the golden syrup, the egg and the melted butter and stir together. Then add the very hot water and the remaining flour and mix well with a whisk. Divide the mixture between 12 cupcake papers (I like to double up the papers to give the mixture a bit more hold) and place on a baking tray. Bake in the preheated oven for about 15 minutes.
- Meanwhile, melt all the chocolate topping ingredients in a saucepan and bubble for a while until darkened in colour slightly. Remove from the heat and let the sauce cool until it thickens. Then put a blob on top of each cupcake.
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