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Categories:
dates water flour baking powder salt sugar brown sugar unsalted butter eggs milk Chocolate Toffee Sauce Pan
Viewed: 60 - Published at: 8 years agoIngredients
- 1 1/3 cups (325 mL) pitted dates (7 oz/210 g), chopped
- 1/3 cup (75 mL) water
- 1 1/2 cups (375 mL) all purpose flour
- 1 1/2 tsp ( 7 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) granulated sugar
- 1/3 cup (75 mL) packed brown sugar
- 1/2 cup (125 mL) unsalted butter, at room temperature
- 2 eggs
- 1/4 cup (50 mL) milk
- Chocolate Toffee Sauce
- Muffin pan, lined with paper liners
Method
- Preheat oven to 350F (180C).
- In a small saucepan over medium heat, combine dates and water.
- Cook until dates are soft and water is absorbed.
- Set aside and let cool.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, using an electric mixer, beat together granulated and brown sugars and butter until well combined.
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture, beating until combined.
- Add milk and reserved date mixture, beating until smooth.
- Scoop batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
- Let cool in pan on rack for 10 minutes.
- Remove from pan and let cool completely on rack.
- Remove paper liners from cupcakes.
- Top warm cupcakes with Chocolate Toffee Sauce.
- Variation: Add 1/3 cup (75 mL) finely chopped semisweet chocolate to the batter.
