Sticky date cupcakes with caramel icing

If you are a fan of sticky toffee pudding than these cupcakes are for you. The cupcakes are a lighter version of the pudding but are just as delicious and much easier to take with you if you feel like surprising someone special with them.

Ingredients

• 2 1/2 cups pitted dried dates, chopped roughly
• 2 1/2 cups boiling water
• 2 tsp baking soda
• 120g unsalted butter, softened chopped into cubes
• 1 1/2 cup soft brown sugar
• 4 large eggs
• 2 cups plain flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla

Icing 

• 2 tbsp butter
• 3 tbsp milk
• 1/4 cup brown sugar
• 1 cup icing sugar
• 1/2 tsp vanilla extract

Method

Preheat oven to 180oC  and line two 12 cup muffin tins with baking cups.  

Place chopped dates in bowl.  Pour over boiling water then add baking soda (the baking soda will start to fizzle. Mix together and leave while you prepare the dry ingredients.  

For the dry ingredients sift flour, baking powder and salt in a large bowl and set aside.

In a third bowl cream butter and sugar until light and fluffy.  Add eggs and vanilla and beat until fluffy.

Blend the date mixture until liquid with a stick blender or food processor.

Gently add the date mixture to the butter mixture and fold to combine, then little by little add the flour mixture folding gently  until just combined.

Scoop the cake batter into the baking cups to around 3/4 full.  Bake for 18-20 mins at 180oC until a skewer in the middle comes out clean.  Take cupcakes out of the muffin tins immediately to cool on a wire rack.

Icing

In a pot over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.

Remove from heat, and beat in 1/2 cup confectioners’ sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners’ sugar. Add more milk if the mixture is too thick.

Ice the cool cupcakes and sprinkle with chopped dates if desired.