It’s hard to believe that these dense, moist, indulgent-tasting cupcakes topped with a sweet caramel sauce have only 125 calories each. The secret is soaking the dried figs in coffee, which keeps the batter moist while adding lots of rich, figgy flavor. Try one for a carb-packed pre run snack.
Jump to RecipeInstructions :
- Preheat the oven to 350ºF. Place paper liners in a 12-cup muffin tin.
TO MAKE THE CAKE: - Place the figs in a large bowl. Pour the hot coffee over the figs to cover completely. Stir in the baking soda. Allow to sit, undisturbed, for 5 minutes.
- In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs, brown sugar, and honey. Whisk for 3 minutes, or until the mixture thickens. Add the pumpkin puree. Mix until just combined.
- In a large bowl, stir together the flour, salt, baking powder, cinnamon, and nutmeg. With the electric mixer running on low speed, add the fig mixture to the egg mixture. Slowly add the flour mixture. Mix until just combined.
- Pour the batter into the muffin cups, filling each about three-quarters full. Bake for 20 minutes, or until a cake springs back when gently poked. Pop the cupcakes out and line again with 4 more paper liners. Fill with the remaining batter and bake.
TO MAKE THE SAUCE: - In a heavy saucepan, combine the butter, oil, honey, brown sugar, and salt. Stir over medium heat until the sugar has completely melted. While continuously stirring, slowly add the evaporated milk and cook, stirring, for 5 minutes, or until the sauce thickens.
- While the cupcakes are still warm, use a toothpick or wooden skewer to poke a few holes in each. Spoon 1 teaspoon of the caramel sauce over each of the cupcakes. Serve immediately, or store them in the refrigerator for a day or two.
Sticky Toffee Figgy Cupcakes
It’s hard to believe that these dense, moist, indulgent-tasting cupcakes topped with a sweet caramel sauce have only 125 calories each. The secret is soaking the dried figs in coffee, which keeps the batter moist while adding lots of rich, figgy flavor. Try one for a carb-packed pre run snack.
Ingredients
CAKE
- 1½ cups finely chopped dried figs
- 1 cup hot coffee
- 1 teaspoon baking soda
- 2 large eggs at room temperature
- ½ cup packed brown sugar
- 2 tablespoons honey
- ½ cup canned pumpkin puree not pumpkin pie filling
- 1 cup whole wheat pastry flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
SAUCE
- 1 tablespoon butter
- 1 tablespoon almond oil or canola oil
- 1 tablespoon honey
- 2 tablespoons packed brown sugar
- Pinch of salt
- ¼ cup fat-free evaporated milk
Instructions
- Preheat the oven to 350ºF. Place paper liners in a 12-cup muffin tin.
- TO MAKE THE CAKE:
- Place the figs in a large bowl. Pour the hot coffee over the figs to cover completely. Stir in the baking soda. Allow to sit, undisturbed, for 5 minutes.
- In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs, brown sugar, and honey. Whisk for 3 minutes, or until the mixture thickens. Add the pumpkin puree. Mix until just combined.
- In a large bowl, stir together the flour, salt, baking powder, cinnamon, and nutmeg. With the electric mixer running on low speed, add the fig mixture to the egg mixture. Slowly add the flour mixture. Mix until just combined.
- Pour the batter into the muffin cups, filling each about three-quarters full. Bake for 20 minutes, or until a cake springs back when gently poked. Pop the cupcakes out and line again with 4 more paper liners. Fill with the remaining batter and bake.
- TO MAKE THE SAUCE:
- In a heavy saucepan, combine the butter, oil, honey, brown sugar, and salt. Stir over medium heat until the sugar has completely melted. While continuously stirring, slowly add the evaporated milk and cook, stirring, for 5 minutes, or until the sauce thickens.
- While the cupcakes are still warm, use a toothpick or wooden skewer to poke a few holes in each. Spoon 1 teaspoon of the caramel sauce over each of the cupcakes. Serve immediately, or store them in the refrigerator for a day or two.