Sticky Toffee Pudding Cupcakes
Moist squidgey date sponge filled with an oozing toffee sauce. Sealed with an indulgent toffee buttercream they have everything you know and love about sticky toffee pudding in a decadent cupcake.
Sticky Toffee Pudding Cupcakes
Here’s Why You’ll Love These Sticky Toffee Pudding Cupcakes:
everything you know and love about sticky toffee pudding in a perfectly portioned decadent cupcake.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Dates: Medjool dates give the best texture and flavour. They add moisture and sweetness.
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!). You can also use dairy buttermilk here.
Recipe