Sticky Toffee Pudding Cupcakes

Name: Sticky Toffee Pudding Cupcakes
Yield: makes 14
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for tins; 2 cups all-purpose flour, plus more for tins; 1/2 cup water; 1/2 cup brandy; 8 ounces plump, moist dates (preferably Medjool), halved and pitted; 1/4 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon coarse salt; 1/2 teaspoon ground cinnamon; 1 cup packed dark-brown sugar; 2 large eggs, room temperature; Toffee Glaze (recipe follows); 1 cup heavy cream; 1 cup packed dark-brown sugar; 4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons, room temperature; 1/4 cup brandy; 1/4 teaspoon coarse salt; (makes enough for 14 cupcakes)

January 24, 2012

Unlike the creamy American dessert of the same name, puddings from Great Britain are dense and cakey. This small-scale version includes pureed dates and a splash of brandy; after baking, the puddings are coated with a delectable toffee glaze.

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