- 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
- 100 g tinned caramel
- 400 g Renshaw Vanilla Frosting
- Toffee pieces
Preheat the oven to 190°C/375°F/gas mark 5.
Line a cupcake tray with 12 paper cases.
Put 180g chopped and pitted dates into a bowl and cover them with 180ml boiling water. Set them aside to soak for 30 minutes.
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.
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.
Add the vanilla extract to the date and water mixture then add the date mixture to the cake mixture.
Spoon the mixture into the paper cases.
Bake for 18 to 20 minutes, until risen and golden brown. Leave to cool on a wire rack.
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.
Pipe a swirl of vanilla frosting onto each cupcake.
Sprinkle the remaining pitted and chopped dates and toffee pieces on top of the cupcakes.