Happy Days with the Naked Chef
35 mins plus cooling time
Super easy
makes about 12
About the recipe
I used to love cupcakes as a kid and, while mucking about with a sticky toffee pudding recipe, I came up with this epic combo - it always puts a smile on my face.
Recipe From
Ingredients
30g sultanas
30g dried apricots
30g dates
1 teaspoon baking powder
140g self-raising flour
30g muscovado sugar
1 tablespoon golden syrup
1 large free-range egg
30g melted butter
140ml hot water
for the chocolate topping
40g butter
40g caster sugar
40g quality dark chocolate (70% cocoa solids)
70ml double cream
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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