Sticky Date Cupcakes With Caramel Icing Recipes

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STICKY DATE CUPCAKES WITH CARAMEL ICING



Sticky Date Cupcakes With Caramel Icing image

Taken from the Masterchef Junior Cookbook. I plan to try these with gluten-free flour - the recipe is otherwise gf suitable

Provided by Jubes

Categories     Dessert

Time 50m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 13

1 1/4 cups pitted dates, halved (175 grams)
1 1/4 cups boiling water
1 teaspoon bicarbonate of soda (baking soda)
100 g unsalted butter, softened and chopped
3/4 cup brown sugar, measured firmly packed (165 grams)
2 eggs, lightly beaten
1 1/2 cups self-raising flour (225 grams)
1 teaspoon ground ginger
60 g unsalted butter
1/2 cup dark brown sugar, measured firmly packed (110 grams)
1/4 cup pouring cream (60ml)
3/4 cup icing sugar, sifted (120 grams)
demerara sugar, to decorate (optional) or raw sugar (optional)

Steps:

  • 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.

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