Afternoon Tea for Two: Sticky Toffee Pudding Cupcakes

Bit off a break in the Afternoon Tea for Two series – the last few weeks have been a tad busy for me – I do, however, still have two more recipes I wanted to share! Sticky toffee pudding is probably one of my favourite classic British desserts, so I wanted to make a tea treat version that features all the components – not only the cake part, but also the caramel syrup and custard it’s often served with. So there’s a date cupcake that soaked in maple syrup for extra stickiness, a caramel filling in the cake and some custard frosting on top. This is probably the longest recipe out of the series, but also probably my favourite one, so definitely worth the extra effort if you ask me.

Sticky Toffee Pudding Cupcakes
(Cupcakes based on this recipe from Oh She Glows, caramel adapted from this recipe.)

For the cupcakes
2 tbsp + 1 tsp milk
20g (1/8 cup) dates, chopped
5g (1 tsp) butter
7g (1 1/2 tsp) brown sugar
15g (1 tbsp) flour
1/8 tsp of baking powder
1/2 tsp chopped nuts
pinch of cinnamon
pinch of salt
1 tsp maple syrup

For the caramel
5g (1 tsp) butter
5g (1 1/4 tsp) brown sugar
1 tbsp sweetened condensed milk

For the custard frosting
3g (1 tsp) custard powder
3g (1 tsp) sugar
2-3 tbsp milk
5g (1 tsp) butter
1/4 tsp icing sugar

To make the cupcakes:
1. Heat milk in a small bowl. Add chopped dates and microwave for 20 seconds. Stir well.
2. Whisk butter and sugar until creamy. Add milk and dates and stir to combine.
3. In a separate bowl, mix flour, baking powder, salt, cinnamon and nuts. Add to the wet ingredients and mix until just combined. Fill into two greased indents of a mini muffin tray.
4. Bake for 15 minutes. Once they are out of the oven but still warm, poke small holes into the top of the cakes with a skewer or toothpick. Pour about half a teaspoon maple syrup over each cake. Let cool completely.

To make the caramel:
1. Melt the butter in a small saucepan. Add brown sugar and stir until mostly dissolved and smooth. (About 30 seconds to a minute.)
2. Add sweetened condensed milk and stir over a gentle simmer until golden brown in colour and thickened, about a minute. Remove from heat and pour into a small container.

To make the custard frosting:
1. Make a fairly thick custard out of the custard powder, sugar and milk. (Since it’s such a small amount of custard, I find mixing it together and microwaving it for 30-50 seconds the easiest.) Let cool completely.
2. Cream butter and icing sugar together until fluffy. Stir custard until smooth. Add the custard to the butter and whisk until incorporated.

To assemble:
1. Scoop a small hole out of the top of the cupcakes. Fill with the caramel. Fill the custard frosting into a piping bag and pipe a small swirl on top.

Posted in: Afternoon Tea for Two

Comments

  1. Anne says:

    Maybe we should consider Kako & Flan again – your talents shouldn’t be wasted in an office … ;)

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