Thu, May 24 2012
sticky toffee cupcakes with chocolate topping
Whatever happened to cupcakes? I used to love them as a kid and, while mucking about with a sticky toffee pudding recipe, I tried to reinvent the good old cupcake – always puts a smile on my face.
Ingredients
• 30g sultanas
• 30g dried apricots
• 30g dates
• 1 teaspoon baking powder
• 140g self-raising flour
• 30g muscovado sugar
• 1 tablespoon golden syrup
• 1 large egg
• 30g melted butter
• 140ml hot water
for the chocolate topping
• 40g butter
• 40g caster sugar
• 40g plain chocolate
• 70ml double cream
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Preheat the oven to 200ºC/400ºF/gas 6. In a food processor, blitz the sultanas, apricots, dates, baking powder and a little of the flour (just enough to stop the fruit sticking to the blades). If you don’t have a food processor, you can chop it very finely. Put this mixture into a bowl with the muscovado sugar, the golden syrup, the egg and the melted butter and stir together. Then add the very hot water and the remaining flour and mix well with a whisk. Divide the mixture between 12 cupcake papers (I like to double up the papers to give the mixture a bit more hold) and place on a baking tray. Bake in the preheated oven for about 15 minutes.
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