- 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.
Reviews
3
What did you think of this recipe?
Terina
Stunning flavour, whimsical texture and evokes childhood memories ❤
5
Terina
I'm not a baker. My baking can be used as self defense weapons. This recipe was easy and they turned out flawless. The iceing how ever is the effing loving Christmas on the cupcake!! Oh heaven in a bowl, let alone on your mouth 😃
5
Sandy Firth
Yum
5
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
3
What did you think of this recipe?
Terina
Stunning flavour, whimsical texture and evokes childhood memories ❤
5
Terina
I'm not a baker. My baking can be used as self defense weapons. This recipe was easy and they turned out flawless. The iceing how ever is the effing loving Christmas on the cupcake!! Oh heaven in a bowl, let alone on your mouth 😃
5
Sandy Firth
Yum
5
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- ½ tsp finely grated lemon zest (optional)
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To serve
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ingredients
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Icing
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- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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