Year 7 - Sticky Date Pudding Cupcakes

Made in fours

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven 180 degrees, Line a 12 pan muffin tray with liners.(these steps will be completed for you) In a bowl, add dates, boiling water and bicarbonate of soda. Leave to sit for 5 minutes.

Step 2

Pour the whole mixture, water included, into a food processor. Add butter and rice malt syrup and pulse until completely smooth.

Step 3

Add flours and eggs, then process until fully combined - you may need to scrape down the sides halfway through.

Step 4

Divide equally between 12 muffins , filling no more than 3/4 full. Bake for 15-20 minutes, or until they spring back when lightly touched. Leave to cool for 10 minutes.

Step 5

In a small saucepan over a medium heat. Melt the butter.

Step 6

Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.

Step 7

Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a jug to cool - it will thicken as it cools!