Sticky Toffee Pudding Cupcakes

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READY IN: 55mins
YIELD: 8 cupcakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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