Sticky Toffee Pudding Cupcakes

• 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

1. Preheat oven to 375u0b0; line 8 muffin tins with baking parchment.
2. In a bowl, combine flour and sugar.
3. In another bowl, beat milk, eggs, vanilla, and butter until smooth and pale, about 2-3 minutes.
4. Pour the batter over the flour mixture; stir with a wooden spoon.
5. Fold in the dates; scrape mixture into the muffin pans, filling each about halfway.
6. For the topping: sprinkle 1 tablespoon of the sugar on top of the batter in each cup.
7. Add 1/2 tablespoon butter, then pour about 1 table water over each.
8. Bake for 25 minutes; remove from oven and cool for 5 minutes in the pan.
9. Invert onto plates, peel off the parchment; serve immediately.

flour, brown sugar, milk, egg, vanilla, sweet butter, dates, topping, brown sugar, sweet butter, boiling water

Taken from www.food.com/recipe/sticky-toffee-pudding-cupcakes-260671 (may not work)