Sticky Toffee Pudding Cupcakes
Time
10 minutes + 20 minutes cooking
Difficulty
Super easy
Serves
12
Jane at Jane's Patisserie has conjured up these devilishly delicious sticky toffee cupcakes using our Sticky Toffee Pudding Flavour White Hot Chocolate.
INGREDIENTS
CUPCAKES
150g unsalted butter
150g caster sugar
150g self-raising flour
3 medium eggs
50g Sticky Toffee Pudding Flavour White Hot Chocolate
150g unsalted butter
ICING
150g unsalted butter
300g icing sugar
METHOD
- Preheat the oven to 180ºC (160ºC fan) and get the cupcake cases ready.
- Beat together the butter and sugar until light and fluffy.
- Mix in the flour, eggs and Sticky Toffee Pudding Flavour White Hot Chocolate.
- Bake in the oven for 18–21 minutes. Leave to cool.
- Beat the butter until supple, then add the icing sugar and hot chocolate powder and beat all three together until light and fluffy.
- Decorate the cupcakes however you fancy – Jane topped hers with a drizzle of toffee and a pumpkin marshmallow.
CUPCAKES
150g unsalted butter
150g caster sugar
150g self-raising flour
3 medium eggs
50g Sticky Toffee Pudding Flavour White Hot Chocolate
150g unsalted butter
ICING
150g unsalted butter
300g icing sugar
- Preheat the oven to 180ºC (160ºC fan) and get the cupcake cases ready.
- Beat together the butter and sugar until light and fluffy.
- Mix in the flour, eggs and Sticky Toffee Pudding Flavour White Hot Chocolate.
- Bake in the oven for 18–21 minutes. Leave to cool.
- Beat the butter until supple, then add the icing sugar and hot chocolate powder and beat all three together until light and fluffy.
- Decorate the cupcakes however you fancy – Jane topped hers with a drizzle of toffee and a pumpkin marshmallow.
