Sticky Toffee Figgy Cupcakes

RW Contributing Chef Gesine Bullock-Prado reaches for this celebratory treat after a race or long run. These cupcakes only taste decadent. Pumpkin puree, figs and coffee add rich, moist flavour – with little fat.



  • 1 cup hot coffee
  • 1 1/2 cups finely chopped dried figs
  • 1 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1/2 cup packed brown sugar
  • 2 tablespoons honey
  • 1/2 cup canned condensed pumpkin soup
  • 1 cup wholemeal plain flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg



  • 1 tablespoon butter
  • 1 tablespoon almond oil
  • 1 tablespoon honey
  • 2 tablespoons brown sugar
  • Pinch salt
  • 1/4 cup Carnation Light and Creamy evaporated milk


Preheat oven to 175°C. Place liners in a 12-cup muffin tin. In a bowl, pour coffee over figs. Stir in baking soda. Let it sit for 5 minutes. In the bowl of an electric mixer, whisk eggs, brown sugar and honey until thickened (3 minutes). Add pumpkin soup. Mix just until combined. In another bowl, mix flour, salt, baking powder, cinnamon and nutmeg. Set aside. With the electric mixer on low, add the fig mixture to the egg mixture. Slowly add the flour mixture. Combine until moistened. Pour batter into muffin tin, filling each spot 3/4 full. Bake 20 minutes, or until the cake springs back when poked. Repeat with remaining batter. In a saucepan over medium heat, combine the butter, oil, honey, brown sugar and salt. Stir until sugar melts. Continue stirring and slowly add the milk. Stir until thickened (5 minutes). While cakes are warm, poke a few holes in each with a toothpick. Spoon 1 teaspoon sauce over each. Serve, or store in the fridge for two days.

Makes 16.


  • Kilojoules per serving: 525
  • Carbs: 25g
  • Fibre: 2g
  • Protein: 2g
  • Fat: 2g

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