Sticky Date Cupcakes With Caramel Icing

Recipe by Jubes
READY IN: 50mins
SERVES: 18
YIELD: 18 muffins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 180°C Line 18 holes of muffin pans (1/3 cup measure) with paper cases. This recipe uses 'regular' muffin pan size not the Texan/large style.
  • Combine the dates and 1 1/4 cups boiling water in a small saucepan, Bring to the boil over low-medium heat and simmer for 3 minutes.
  • Remove from the heat and mash lightly with a potato masher. Stir in the bicarb/baking soda and allow to stand for 5 minutes.
  • Stir in the butter and brown sugar into the warm date mixture until the butter melts and the sugar dissolves.
  • Stir in the eggs until combined.
  • SIft in the flour and ginger, then fold in with a metal spoon until combined.
  • Divide the mixture into the paper cases and smooth the mixture over with the back of a spoon.
  • Bake 15 minutes or until the tops are firm when touched.
  • Remove from the oven and cool in the pan for 5 minutes before transferring to a wire rack to cool.
  • To make the icing- combine the butter, brown sugar and the cream in a small saucepan over a low heat, stir until the sugar dissolves.
  • Bring the mixture to just below boiling point, then reduce the heat to low-medium and simmer for 2 minutes, stirring until thickened.
  • Remove from the heat and gradually beat in the ising sugar until smooth.
  • Spread the icing onto cakes and decorate by sprinkling with the optional sugar.
Advertisement