Sticky toffee cupcakes

Chef: Jamie Oliver
Prep: 15 mins
Cook: 15 mins
Sticky toffee cupcakes

30g sultanas
30g dried apricots
30g dates
1 teaspoon baking powder
140g self-raising flour
30g muscavado sugar
1 tablespoon golden syrup
1 large egg
30g melted butter
140ml hot water

for the chocolate topping
40g butter
40g caster sugar
40g plain chocolate
70ml double cream

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.

Serves
12 cupcakes

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Flour, Chocolate, Fruit

Recipe Type
Party Food, Cakes & Baking, Easy, Entertaining, Kids Food, Cake Stall, Cupcakes

Special Info
Gluten free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

We tested these as a gluten free recipe and it works really well. Just substitute the flower and baking powder with a gluten free alternative. 

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