Sticky Toffee Pudding Cupcakes

A cupcake version of an old classic British pudding

• Ready In: 55 mins
• Yields: 8 cupcakes

Ingredients

• Cupcakes

• 1 1⁄2 cups self-raising flour
• 2⁄3 cup  packed brown sugar
• 1⁄2 cup milk
• 1  egg
• 1  teaspoon vanilla extract
• 3  tablespoons sweet butter, melted
• 1 1⁄4 cups  chopped dates

• Topping

• 1⁄2 cup  packed brown sugar
• 2  tablespoons sweet butter
• 2⁄3 cup boiling water

Directions

1. Preheat oven to 375°; line 8 muffin tins with baking parchment.
2. In a bowl, combine flour and sugar.
3. In another bowl, beat milk, eggs, vanilla, and butter until smooth and pale, about 2-3 minutes.
4. Pour the batter over the flour mixture; stir with a wooden spoon.
5. Fold in the dates; scrape mixture into the muffin pans, filling each about halfway.
6. For the topping: sprinkle 1 tablespoon of the sugar on top of the batter in each cup.
7. Add ½ tablespoon butter, then pour about 1 table water over each.
8. Bake for 25 minutes; remove from oven and cool for 5 minutes in the pan.
9. Invert onto plates, peel off the parchment; serve immediately.