Sticky Toffee Pudding Cupcakes

By á-4174

Ingredients

• For the cupcakes:
• Sticky Toffee Pudding Cupcakes
• This is an old classic British pudding that has recently enjoyed a bit of a renaissance.
• 1-1/2 cups self-rising flour
• 2/3 cups packed brown sugar
• 1/2 cup milk
• 1 egg
• 1 tsp vanilla extract
• 3 tbsp. sweet butter, melted
• 1-1/4 cups (7 oz.) chopped dates
• For the topping:
• 1/2 cup packed brown sugar
• 2 tbsp sweet butter
• 2/3 cup boiling water

Details

Servings 8

Preparation

Step 1

Preheat the oven to 375 degrees F. Line 8 muffin pans with parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl beat the milk, eggs, vanilla and butter until smooth and pale, about 2 to 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates. Scrape the mixture into the muffin pans, filling each cup about halfway. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add ½ tablespoon butter, then pour about 1 tablespoon water over each.

Bake for 25 minutes. Remove from oven and cool for 5 minutes in the pan. Invert onto plates, peel off the parchment and serve immediately.

Makes 8