- Yields: 36
- Preparation: 50 minutes (+ 40 minutes standing time)
Ingredients
Pudding Bites:
- ½ cup (125mL) GAY LEA - Organic Unsalted, at room temperature
- 1 cup (250mL) coffee, hot brewed
- 1 cup (250mL) Medjool dates, chopped and pitted
- ½ tsp (2mL) baking soda
- 1 ¼ cups (300mL) all purpose flour
- ½ cup (125mL) buckwheat flour
- 1 tsp (5mL) baking powder
- ¼ tsp (1mL) sea salt
- ¼ tsp (1mL) ground cinnamon
- ¾ cup (175mL) organic brown sugar
- 2 eggs
- ¼ cup (60mL) molasses
- 2 tsp (10mL) orange zest
- 1 tsp (5mL) vanilla extract
Toffee Sauce:
- ¼ cup (60mL) GAY LEA - Organic Unsalted
- 1 cup (250mL) dark brown sugar, packed
- ¼ cup (60mL) 35% whipping cream
- ¼ tsp (1mL) sea salt
- 2 tbsp (30mL) brandy
- 1 tsp (5mL) vanilla extract
Instructions
- Pudding Bites: Preheat oven to 350°F (180°C). Grease and flour 36 mini muffin cups; set aside. In small bowl, pour hot coffee over dates; stir in baking soda. Let stand for 15 to 20 minutes or until cooled to room temperature.
- Meanwhile, whisk together all-purpose flour, buckwheat flour, baking powder, salt and cinnamon; set aside. Using electric mixer, beat butter and brown sugar until light and fluffy, scraping down sides of bowl as needed.
- Beat in eggs, one at a time. Beat in molasses, orange zest and vanilla. Beat in half of the flour mixture just until incorporated. Beat in date mixture (including liquid), then beat in remaining flour mixture (do not overmix).
- Spoon into prepared muffin cups. Bake, one sheet at a time, in centre of oven for 15 to 20 minutes or until tester inserted into center of cupcake comes out clean. Let cool in pan on rack for 10 minutes. Turn out directly onto parchment paper–lined baking sheet. Let cool completely.
- Toffee Sauce: Meanwhile, in saucepan, combine sugar, butter, cream and salt; bring to boil over high heat. Reduce heat to medium; boil, stirring frequently, for 5 to 8 minutes or until sauce is thickened and darkened slightly. Stir in brandy and vanilla. Let cool slightly.
- Transfer sauce to squeeze bottle. Using melon baller, scoop out top portion of each cupcake; reserve scooped-out portions. Squeeze about 1 tbsp (15 mL) sauce into hollowed- out cupcake. Cap with reserved portion of cupcake. Top with a drizzle of sauce.
- Omit brandy, if desired, or substitute rum, whisky or bourbon.
- Serve in festive mini cupcake liners if desired.
- Garnish tops with half of a pecan or walnut. For a nut-free option, top with chopped crystallized ginger or candied orange peel.
Tips:
