Jamie Oliver

Sticky toffee cupcakes with chocolate topping

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Sticky toffee cupcakes with chocolate topping

Makes about 12
Cooks In35 minutes plus cooling time
DifficultySuper easy
Nutrition per serving
  • Calories
    184
    9%
  • Fat
    10.1g
    14%
  • Saturates
    5.8g
    29%
  • Protein
    2.4g
    5%
  • Carbs
    22.3g
    9%
  • Sugar
    13.3g
    15%
  • Salt
    0.25g
    4%
  • Fibre
    1.1g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Happy Days with the Naked Chef
Recipe From

Happy Days with the Naked Chef

Nutrition per serving
  • Calories
    184
    9%
  • Fat
    10.1g
    14%
  • Saturates
    5.8g
    29%
  • Protein
    2.4g
    5%
  • Carbs
    22.3g
    9%
  • Sugar
    13.3g
    15%
  • Salt
    0.25g
    4%
  • Fibre
    1.1g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 30 g sultanas
  • 30 g dried apricots
  • 30 g dates
  • 1 teaspoon baking powder
  • 140 g self-raising flour
  • 30 g muscovado sugar
  • 1 tablespoon golden syrup
  • 1 large free-range egg
  • 30 g butter , melted
  • 140 ml water , hot
  • For the chocolate topping
  • 40 g butter
  • 40 g caster sugar
  • 40 g good-quality dark chocolate (70% cocoa solids)
  • 70 ml double cream
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Method

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.

Meanwhile, melt all the chocolate topping ingredients in a saucepan and bubble for a while until darkened in colour slightly. Remove from the heat and let the sauce cool until it thickens. Then put a blob on top of each cupcake.



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