Sticky Date Cupcakes With Caramel Icing

Name: Sticky Date Cupcakes With Caramel Icing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 18 muffins, 18 serving(s)
Ingredients: 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)

Submitted by Jubes

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

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photo by Georgina

Ready In:: 50mins
Ingredients:: 13
Yields:: 18 muffins
Serves:: 18

ingredients

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
Caramel icing
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)

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.

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Reviews

Thanks for the recipe!. Came out to be perfect and tastes yummy. Will sure save this recipe for my to do list.

Harshitha M.
I made these for husbands work function and taste tested before sending them out and i have to say an awsome recipie. I added extra icing sugar to thicken the icing so i could pipe onto cakes.

Jojomum
I only made the icing to use with another Sticky Date recipe...it's very runny, more of a glaze, I will try to save it by adding more icing sugar. Disappointing.

wendyworldly

Tweaks

I added about a table spoon of milk and extra icing sugar to make the icing go a bit further and easier to pipe
Georgina
Put the caramel icing into the fridge for about 15-20min to harden up before piping on to cakes. Works a treat!

em.mc73