Sticky Toffee Figgy Cupcakes

By courtneyepowell

Ingredients

• Cake
• 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 pumpkin puree (not pumpkin pie filling)
• 1 cup whole-wheat pastry flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Caramel Sauce
• 1 tablespoon butter
• 1 tablespoon almond oil
• 1 tablespoon honey
• 2 tablespoons packed brown sugar
• Pinch salt
• 1/4 cup fat-free evaporated milk

Details

Servings 16
Adapted from runnersworld.com

Preparation

Step 1

Preheat oven to 350°F. 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. Mix just till 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 till 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.