Sticky Toffee Pudding Cupcakes - cooking recipe

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

Preparation

Preheat oven to 375\u00b0; 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 1/2 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.