Sticky toffee pudding is basically a dense cake with a toffee topping. It’s scrumptious. And it’s very versatile. We have found that we can add everything from chocolate chips to bananas. We have used the banana recipe as a base recipe and then substituted other goodies for bananas. If the batter is too dry, we’ve added milk to bring it bring it to the right consistency.
It follows that anything that can be made in a cake pan should be able to be baked in a muffin pan as cupcakes. That certainly works with sticky toffee pudding. This means that you can convert any of the following recipes to cupcakes.
- Banana Sticky Toffee Pudding
- Zucchini Sticky Toffee Pudding
- Plum Sticky Toffee Pudding
- Peach or Mango Sticky Toffee Pudding
- Pineapple Coconut Sticky Toffee Pudding
- Candy Bar Sticky Toffee Pudding
To convert one of these recipes from a cake pan to cupcakes, do the following:
- Line a muffin pan with paper liners filling each cup nearly full.
- Bake at 350 degrees for 16 to 18 minutes or until done.
- When ready to serve, remove the paper liner, place the cupcake on a dessert plate, and place a spoonful of warm toffee sauce over the cake. Do not put the cupcake bake in the oven. (You can but the sauce tends to melt and run over the plate.)
Each recipe will make 14 or 15 cupcakes.
This is a great recipe to freelance with. Obviously, it’s adaptable to a wide range of fillings. We’re looking forward to an apple cinnamon chip pudding, a carrot cake pudding, and a blueberry pudding. See what you can make.