Sticky Toffee Cupcakes

Sticky Toffee Cupcakes

 

I made these the same day as the Refrigerator Cake as I decided I needed a more grown up pudding for my family when they came to dinner.  It turned out the the toddlers quite liked these and the adults rather enjoyed what I’d made for the children.  Hey-ho, at least everyone was happy and full!

You will need: 150g mixed dried fruit (I used chopped dates, raisins and sultanas), 150ml water, 1 tsp bicarbonate of soda, 150g butter, 150g caster sugar, 2 eggs, 175g plain flour, 1tsp baking powder. Milk if required.

Preheat the oven to 180°C/ 350°F. Line a 12 hole muffin tin with paper cases.   Place the mixed dried fruit in a saucepan with the water, bring to the boil, reduce the heat and simmer gently for 10 minutes. Add the bicarbonate of soda and leave to cool.

Cream together the butter and sugar until smooth, then add the eggs, flour and baking powder and mix until well combined.  Add the fruit mixture and mix together.  If the mixture is too stiff add a little milk.  Place the batter in the prepared muffin cases and bake in the oven for 20-25 minutes or until a skewer inserted in the middle comes out clean.

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