- Ingredients
- Method
Ingredients
Cupcakes
- 1 cup pitted dates, chopped (150g)
- ¾ tsp baking soda
- ⅔ cup boiling water (167ml)
- 125g butter, softened
- ⅔ cup Chelsea Soft Brown Sugar (133g)
- 1 Tbsp Chelsea Golden Syrup (tin)
- 2 eggs
- 1 cup plain flour (150g)
- 1 tsp baking powder
- ¼ cup Chelsea Easy Pour Golden Syrup (60ml)
Icing
- ¼ cup plain flour (38g)
- ⅔ cup Chelsea Caster Sugar (150g)
- 200ml milk, warmed
- 180g butter, softened
- 2 Tbsp Chelsea Easy Pour Golden Syrup + extra to drizzle
- 1 tsp vanilla extract
Additional tips
The icing used in this recipe isn't your standard buttercream icing! It's called "ermine frosting", and is less sweet, with a silky smooth texture similar to dense whipped cream. Perfect for these sticky date cupcakes!
In cooler weather, cupcakes can be stored at room temperature in an airtight container for 3-4 days. Refrigerate in warmer weather.
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What did you think of this recipe?
Sandy Firth
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Method
Cupcakes : In a medium-sized heatproof bowl, combine dates, baking soda and boiling water. Leave while you prepare the cupcakes.
Preheat oven to 160ºC fan bake / 180ºC conventional. Line a 12-hole muffin tin with paper cases.
Using an electric beater, cream butter and sugar together until pale and fluffy. Beat in golden syrup. Add eggs one at a time, beating well after each addition.
Use a stick blender or food processor to blitz date mixture to a chunky puree.
Sift flour and baking powder into butter mixture and stir with a spatula until combined. Fold in date puree.
Divide mixture evenly between cupcake cases. Bake for 17-20 minutes, until tops spring back when lightly pressed.
As soon as cupcakes come out of the oven, microwave golden syrup for 20-30 seconds to warm. Using a toothpick or skewer, poke a few holes in each cupcake. Drizzle 1 teaspoon golden syrup over the top of each cupcake and allow to cool completely.
Icing : Place flour and sugar in a large saucepan on medium heat. Cook, stirring, for 30 seconds. Gradually add the milk, whisking constantly. Continue to cook, whisking, until mixture becomes a thick custard consistency. Remove from heat and transfer to a bowl. Cover the surface with clingfilm to prevent a skin forming. Leave to cool to room temperature (you can speed this up in the fridge, but make sure you don't chill it too much).
Using an electric mixer (ideally a stand mixer with whisk attachment fitted), beat butter until smooth and pale. Add flour/sugar mixture a tablespoon at a time, beating continuously. Beat in golden syrup and vanilla. Whip for 2-3 minutes, until thick enough to hold peaks.
Transfer icing to a piping bag fitted with a large open star piping tip. Pipe icing onto cooled cupcakes. Finish with a drizzle of easy-pour golden syrup.
Additional tips
The icing used in this recipe isn't your standard buttercream icing! It's called "ermine frosting", and is less sweet, with a silky smooth texture similar to dense whipped cream. Perfect for these sticky date cupcakes!
In cooler weather, cupcakes can be stored at room temperature in an airtight container for 3-4 days. Refrigerate in warmer weather.
Reviews
1
What did you think of this recipe?
Sandy Firth
Yum
5
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- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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