Baking ingredients
- 190 g dates, pitted and chopped
- 80 g unsalted butter
- 150 g soft light brown sugar
- 2 medium eggs
- 180 g plain flour
- Half tsp baking powder
- 1 tsp bicarbonate of soda
- Quarter tsp salt
- 1 tsp vanilla extract
Decorating ingredients
- 100 g tinned caramel
- 400 g Renshaw Vanilla Frosting
- Toffee pieces
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 190°C/375°F/gas mark 5.
Step 2
Line a cupcake tray with 12 paper cases.
Step 3
Put 180g chopped and pitted dates into a bowl and cover them with 180ml boiling water. Set them aside to soak for 30 minutes.
Step 4
Beat the unsalted butter and soft light brown sugar together with an electric mixer until soft and fluffy. Break the eggs in one at a time and gently beat until they are well incorporated.
Step 5
Sift the plain flour, baking powder, bicarbonate of soda and salt into the butter and sugar mixture gradually, beating after each addition until you have a smooth batter.
Step 6
Add the vanilla extract to the date and water mixture then add the date mixture to the cake mixture.
Step 7
Spoon the mixture into the paper cases.
Step 8
Bake for 18 to 20 minutes, until risen and golden brown. Leave to cool on a wire rack.
Decorating Instructions:
Step 9
Make a small hole in the centre of each cupcake using a skewer, then spoon or pipe the caramel in until it fills the middle of the cupcake.
Step 10
Pipe a swirl of vanilla frosting onto each cupcake.
Step 11
Sprinkle the remaining pitted and chopped dates and toffee pieces on top of the cupcakes.
