PUDDING FILLED CUPCAKES RECIPES

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CLASSIC STICKY TOFFEE PUDDING RECIPE | MARTHA STEWART



Classic Sticky Toffee Pudding Recipe | Martha Stewart image

In England, many desserts—such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce—are called puddings. 

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 1 hours 50 minutes

Prep Time 25 minutes

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
8 ounces pitted dates, finely chopped
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
Toffee Sauce

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
  • In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
  • With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
  • Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
  • Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

Nutrition Facts : Calories 636 g, FatContent 37 g, FiberContent 2 g, ProteinContent 5 g

ZUCCHINI CUPCAKES RECIPE: HOW TO MAKE IT



Zucchini Cupcakes Recipe: How to Make It image

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield about 1-1/2 dozen.

Number Of Ingredients 18

3 large eggs, room temperature
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Beat together the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 327 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 52g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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