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Ingredients
| self-rising flour (sifted): 1 1/2 cups |
| light brown sugar (packed): 2/3 cup |
| 2% milk: 1/2 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| sweet cream butter: 3 Tbl (melted) |
| dates - deglet noor (chopped): 1 1/4 cups |
| light brown sugar (packed): 1/2 cup |
| sweet cream butter: 2 Tbl |
| water: 2/3 cup (boiling) |
Sticky Toffee Pudding Cupcakes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Preheat oven to 375°; line 8 muffin tins with baking parchment.
- In a bowl, combine flour and sugar.
- In another bowl, beat milk, eggs, vanilla, and butter until smooth and pale, about 2-3 minutes.
- Pour the batter over the flour mixture; stir with a wooden spoon.
- Fold in the dates; scrape mixture into the muffin pans, filling each 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 table 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; serve immediately.