Sticky Date Cupcakes With Caramel Icing

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Ingredients

175 grams (1 ¼ cups) pitted dates, halved
1 teaspoon bicarbonate soda
100 grams unsalted butter, softened, chopped
165 grams (¾ cup firmly packed) dark brown sugar
2 eggs, lightly beaten
225 grams (1 ½ cups) self-raising flour
1 teaspoon ground ginger
Demerara (raw) sugar to decorate (optional)
Caramel Icing
60 grams unsalted butter, chopped
110 grams (½ cup firmly packed) dark brown sugar
60 milliliters (¼ cup) pouring cream
120 grams (¾ cup) icing sugar mixture, sifted

Preparation

1
Preheat oven to 180C.
2
Line 18 holes of 2x12 hole (80ml) muffin pans with paper cases
3
Combine dates and 310ml (1 1/4cups) water in a small saucepan and bring to boil over low to med heat and simmer for 3 minutes (until jam like consistency).
4
Remove from heat and mash lightly (with potato masher or fork).
5
Stir in bicarbonate soda and stand for 5 minutes.
6
Stir the butter and brown sugar into warm date mixture until butter melts and the sugar dissolves.
7
Stir in eggs until combined.
8
Sift in flour and ginger, then fold in with a metal spoon until combined.
9
Divide the mixture among the paper cases.
10
Bake for 15 minutes or until the tops are firm when lightly touched.
11
Cool in pan for 5 minutes, then transfer to wire rack to cool (about 40 minutes).
12
To make icing, combine butter, brown sugar and cream in a small pan over low heat, stirring until sugar dissolves.
13
Bring to just below boiling point, then reduce heat to low-med and simmer for 2 minutes stirring until thickened.
14
Remove from heat and gradually beat in icing sugar until smooth.
15
Spread icing onto cakes and decorate with demerara sugar if desired.
.

Yield:

4 servings

Added:

Tuesday, March 15, 2011 - 4:07am

Creator:

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