Sticky Date Cupcakes

Another recipe from Jennifer Graham’s The Crabapple Bakery Cupcake Cookbook. I made this a while ago as a treat for my sticky-date-loving boyfriend (as well as for a party I just happened to be attending that night, too). They are ridiculously tasty – especially when taken out of the cupcake wrapper and popped in the microwave for 30 seconds so the icing melts over the cupcake – mmmmm.

sticky date cupcakes!

Sticky Date Cupcakes

Makes 26

Ingredients:

  • 450 grams dates, pitted and diced
  • 2 1/4 cups water
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons bicarb soda
  • 2 1/2 cups self-raising flour
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon mixed spice
  • 120 grams softened butter
  • 1 1/3 cups caster sugar
  • 4 eggs

Method:

  1. Put the dates and water into a heavy-based saucepan. Bring to the boil over a medium to high heat, stirring continuously with a flat-bottomed wooden spoon.
  2. Remove rom heat
  3. Add ginger and bicarb soda
  4. Stir until well combined
  5. Cover saucepan with plastic film and let mixture cool to room temperature (overnight is best for dates to absorb water)
  6. Preheat oven to 180°C and line muffin trays with foil cases
  7. Sift together self-raising flour, ground cloves and mixed spice
  8. In a separate bowl, cream the butter for 1-2 minutes
  9. Add half the caster sugar and beat for 2 minutes
  10. Add remaining caster sugar and beat for 2 minutes or until the mixture is light and fluffy and sugar is dissolved
  11. Add eggs one at a time, beating for one minute after each addition or until light and fluffy
  12. Use a rubber spatula to fold in the flour mixture until well combined
  13. Fold in the cooled date mixture until thoroughly combined
  14. Spoon into cupcake papers, filling about three-quarters full
  15. Bake for 20 minutes or until skewer inserted into centre of cupcake comes out clean
  16. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before icing

Caramel Sauce Icing

Ingredients:

  • 100 grams butter
  • 2/3 cups soft brown sugar
  • 1/4 cup golden syrup
  • 1/2 cup cream
  • 8 cups icing sugar

Method:

  1. Combine the butter, sugar, golden syrup and cream in a heavy-based saucepan over medium heat
  2. Stir occasionally with a flat-bottomed wooden spoon until the sugar has dissolved
  3. Turn heat up to high and boil for at least 5 minutes (keep a watch on the pot – don’t let the mixture get too hard!)
  4. Remove from heat and cool to room temperature
  5. Add half of the sifted icing sugar to the cooled caramel mixture
  6. Beat on medium speed for 3 minutes of until light and fluffy
  7. Add remaining icing sugar and beat for a further 3 minutes or until light and fluffy and spreadable
  8. Add extra cream if too dry or extra icing sugar if too wet

These cupcakes come highly recommended – especially for you sticky date pudding lovers out there! I hope you’ll give them a go and let me know what you think! If you want more recipes like this I would definitely recommend hunting down the cook book 🙂

Eleanor x

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3 responses

  1. Pingback: Dark Choc-Chip Fudge and Toasted Walnut Cupcakes « my subjunctive

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