Thursday, March 29, 2012
Sticky Date Cupcakes with Butterscotch Frosting
And I'm back into the normal food! Thank you so much baby for giving my poor distressed tummy a reprieve!
A quick one - but SO good.
This one is a mish mash of recipes from all over the net. All I knew I wanted was Sticky date cupcakes so I found a base recipe on Taste.com and then modified it to suit my pantry contents (as usual), comparing with other recipes out there to make sure my little changes wouldn't be bad :) I switched white sugar for brown - which just seemed more appropriate and then trawled about looking for a frosting recipe.
All in all it turned out well but the frosting was way too stiff and needed extra cream.
I did a double batch of the cakes and this amount of frosting was perfect - imagine doubling the frosting and using 10 CUPS of Icing sugar - even my sugar tolerance isn't that high :)
Sticky Date Cupcakes (makes 12) - I doubled and made 36 teeny cupcakes
• 200g Diced Dates
• 1 teaspoon bicarb soda
• 60g unsalted butter
• 200g SR Flour
• 125g brown sugar
• 2 eggs
• 250ml water
1. Preheat your oven to 180C.
2. Put the dates and the water into a saucepan and bring to the boil. Take off of the heat and stir in the bicarb, then add the butter and stir until all melted.
3. Sift the flour into a bowl, add the sugar and combine. Add the date mixture and eggs, and stir until all just combined.
4. Divide into cupcake cases and bake for 17-20 minutes or until skewer comes out clean.
Butterscotch icing (but don't double this)
2/3 cup soft brown sugar
1/4 cup golden syrup
1/2 cup cream
5 cups pure icing sugar
Combine the butter, sugar, golden syrup and cream in a saucepan over medium heat. Stir occasionally until the sugar dissolves. Turn heat up to high and boil for at least 5 minutes. Cool to room temperature.
Add sifted icing sugar, beat with an electric mixer until light and fluffy.