Sticky Toffee Pudding Cupcakes Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
• In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
• With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
• Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
• Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.