© David Loftus
Sticky Toffee Cupcakes with Chocolate Topping
Preheat the oven to 400°F. In a food processor, blitz the sultanas, apricots, dates, baking powder and a little of the flour (just enough to keep the fruit from sticking to the blades). If you dont have a food processor, you can chop them very finely. Put this mixture into a bowl with the brown sugar, the syrup, the egg and the melted butter and stir together. Then add the very hot water and the remaining flour and mix well with a whisk. Divide the mixture between 12 foil cupcake cups (I like to double up the cups to give the mixture a bit more hold) and place on a baking tray. Bake in the preheated oven for about 15 minutes.
2 tablespoons sultanas or golden raisins