Sticky Toffee Cupcakes
INGREDIENTS
Nonstick cooking spray
3/4 cup chopped pitted dates
1/2 teaspoon baking soda
1/2 cup boiling water
1 cup Pillsbury BEST™ All Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup firmly packed dark brown sugar
1/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1 cup firmly packed dark brown sugar
3/4 cup heavy whipping cream
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Whipped Cream
PREPARATION DIRECTIONS
Step 1
For Cupcakes: HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.
Step 2
PLACE dates and baking soda in a small bowl and add boiling water. Cool to lukewarm.
Step 3
COMBINE flour, baking powder and salt in small bowl. Beat brown sugar and butter in large bowl, with electric mixer on high, until light and fluffy. Beat in egg and vanilla until creamy. Mix in flour and date mixtures until combined. Divide batter evenly into prepared muffin cups.
Step 4
BAKE 17 to 19 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Step 5
For Toffee Sauce: COOK brown sugar, whipping cream and butter in medium pan over medium heat until mixture comes to a boil. Reduce heat and simmer stirring 15 minutes or until slightly thickened. Stir in vanilla. Pour warm sauce over inverted cupcakes. Serve with whipped cream.
Serving Size (1 cupcake of 12), Calories 310 (Calories from Fat 130), Total Fat 15g (Saturated Fat 9g, Trans Fat g), Cholesterol 60mg, Sodium 190mg, Total Carbohydrate 44g (Dietary Fiber 1g, Sugars 34g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
