Stork sticky toffee Easter cupcakes recipe

  • Serves 6
  • 35 mins to prepare and 25 mins to cook, 30 mins to cool
  • 375 calories / serving
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Preheat the oven to 180°/160°fan/gas 4. Place the boiling water and chopped stoned dates in a pan, bring to the boil and reduce the heat.  Simmer for 10 minutes. Transfer to a bowl and allow to cool. Line a muffin tin with 12 white paper cases.

In a large bowl, beat together the Stork, sugar, vanilla, eggs, plain flour, bicarbonate of soda and baking powder until evenly combined. Add the cooled dates and mix well. Divide the mixture between the cases and bake in the oven for 25 minutes until springy to the touch. Transfer to a wire rack and allow to cool completely.

In a small pan gently warm the golden syrup, brown sugar, Stork and cream stirring frequently.  Bring the mixture to the boil and simmer for 2 minutes.  Remove from the heat and pour over the puffed rice cereal stirring to mix.

Top each cupcake with the puffed rice cereal mixture to form nests. Drizzle with the milk chocolate and fill with the toffee chocolates and mini fudge chunks and serve.

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  • Ingredients

  • For the cupcakes:

  • 150g Stork
  • 150g soft brown sugar
  • 1 tsp vanilla extract
  • 3 eggs, large
  • 150g (50z) plain flour, sifted
  • 1 tsp baking powder, level
  • 1 tsp bicarbonate of soda, level
  • 300ml boiling water
  • 150g stoned dates, finely chopped
  • For the nests:

  • 45g golden syrup
  • 45g soft brown sugar
  • 25g Stork
  • 2 tbsp double cream
  • 70g puffed rice cereal
  • For the filling:

  • 30g melted milk chocolate
  • 24 toffee chocolates (approximately 2 packets)
  • 25g fudge chunks, cut into small pieces
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  • Calories
    375
    19%
  • Sugar
    34g
    38%
  • Fat
    17g
    24%
  • Saturates
    6g
    30%
  • Salt
    0.8g
    13%
of an adult's Reference Intake daily amount.
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