Stork Sticky Toffee Easter Cupcakes Recipe Demonstration

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

dark brown sugar

🥗Healthier: coconut sugar

💰Cheaper: light brown sugar

Coconut sugar has a lower glycemic index.

Put the stoned and chopped dates in boiling water.

Let it boil again and then reduce the heat.

Simmer for 10 minutes.

Transfer the dates to a bowl and allow to cool.

Place the stalk in a mixing bowl.

Add the brown sugar and cream together until light and fluffy.

Add the vanilla and stir.

Add the eggs one at a time, beating well after each addition.

Add flour, bicarbonate of soda, and baking powder and beat until evenly combined.

Add the cooled dates and mix well.

Line a muffin tin with 12 cupcake cases.

Divide the mixture between the 12 cases.

Bake the cupcakes in a preheated fan oven until golden brown and springy to the touch.

While the cupcakes cool down, gently warm the golden syrup, brown sugar, stalk, 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.

Top each cupcake with the puffed rice cereal mixture and form the nests.

Drizzle with melted milk chocolate and decorate with the toffee chocolates and mini fudge chunks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens