Sticky Toffee Pudding Cupcakes

Choco Rooibos

Prep Time

10 minutes + 20 minutes cooking

Difficulty

Super easy

Serves

12

Jane from Jane’s Patisserie has conjured up these devilishly delicious sticky toffee cupcakes using our Sticky Toffee Pudding Flavour White Hot Chocolate.

INGREDIENTS

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

35g Sticky Toffee Pudding Flavour White Hot Chocolate

METHOD

  1. Preheat the oven to 180ºC (160ºC fan) and get the cupcake cases ready.
  2. Beat together the butter and sugar until light and fluffy.
  3. Mix in the flour, eggs and Sticky Toffee Pudding Flavour White Hot Chocolate.
  4. Bake in the oven for 18–21 minutes. Leave to cool.
  5. Beat the butter until supple, and then add the icing sugar and hot chocolate powder and beat all three together until light, fluffy and delicious.
  6. Decorate the cupcakes however you fancy – Jane topped hers with a drizzle of toffee and a pumpkin marshmallow.

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

35g Sticky Toffee Pudding Flavour White Hot Chocolate

  1. Preheat the oven to 180ºC (160ºC fan) and get the cupcake cases ready.
  2. Beat together the butter and sugar until light and fluffy.
  3. Mix in the flour, eggs and Sticky Toffee Pudding Flavour White Hot Chocolate.
  4. Bake in the oven for 18–21 minutes. Leave to cool.
  5. Beat the butter until supple, and then add the icing sugar and hot chocolate powder and beat all three together until light, fluffy and delicious.
  6. Decorate the cupcakes however you fancy – Jane topped hers with a drizzle of toffee and a pumpkin marshmallow.

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