A sticky toffee pudding is possibly one of the best desserts ever, this puts it into cupcake form. There are no words...
90g/3 oz pitted dates, chopped finely
1/2 teaspoon bicarbonate soda
125g/4 1/2 oz plain/all purpose flour
1 teaspoon baking powder
125g/4 1/2 oz light muscovado sugar
125g/4 1/2 oz butter, softened
2 large eggs
90g/3 oz butter
90g/3 oz dark muscovado sugar
2 tablespoons golden syrup (or corn syrup)
1 teaspoon vanilla extract
150g/5 oz butter, softened
200g/7 1/2 oz icing sugar
Put the dates and the bicarbonate soda into a bowl and pour boiling water over, just enough to cover. Set aside.
Preheat your oven to 170C/325F/Gas 3. Line a muffin tin with paper cases.
Beat the butter and sugar together until light and fluffy.
Add in the eggs a little at a time, whisking after each addition.
Fold in the flour and baking powder.
Drain the water from the dates and fold them into the cake batter.
Spoon into the cake cases.
Bake for 20 minutes.
While the cakes are in the oven, make the sauce.
Put the butter, sugar, syrup and salt into a saucepan.
Ten minutes before the end of baking time put the pan over a medium heat and allow the ingredients to melt together, stirring regularly.
When the sugar has dissolved turn the heat up and bring to the boil for one minute.
Reduce the heat to low, stir in the vanilla and keep warm.
As soon as the cupcakes come out of the oven drop a teaspoon of sauce over the top of each cupcake.
Allow the rest of the sauce to cool, you can use this to decorate the cakes.
For the icing, whisk the butter and icing sugar together until light and fluffy.
Once the cupcakes are cool icing with the frosting.
I add a little toffee on the top too.