Sticky date cupcakes with butterscotch cream cheese frosting

 I have been experimenting with sticky date pudding recipes and trying a few different ways to put this delicious winter dessert into a cupcake. This recipe is super moist and the hint of aromatic spices complement the dates perfectly. They are delicious as a cupcake or could be spruced up a bit served warm  with a heavy dose of  butterscotch sauce and ice cream. Any way you choose to eat them, they are scrumptious!!!

 

 

Sticky date cupcakes
 
* 1 cup  of dates covered in  a saucepan with 1 cup of water.
 Simmer until dates are soft. Mash with potato masher. (Make sure you keep an eye out for any unwanted pips!!)
 
* Pre heat oven to 180C. Line  two muffin tins with papers.
 
2 eggs lightly beaten
1 cup canola oil
1 teaspoon vanilla extract
1/4 cup warm water
1 cup sour cream
Date mixture
 
2 cups flour sifted
1  3/4  cups castor sugar
1 teaspoon bi carb soda
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon mixed spice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
 
 
*Whisk together eggs, oil, vanilla, sour cream.
 
*Stir in dates and 1/4 cup warm water. Mix carefully until well combined.
 
* In a separate bowl, sift flour,add sugar, bi carb, baking soda and spices. Stir until well combined.
 
*Slowly pour wet mixture into dry mixture and whisk carefully until well combined.
 
* Spoon into prepared muffin tins.
 This mix will make approximately 15 – 18 cupcakes. 
 
* Bake for 18 minutes.
 
* Cool in tins for 5 minutes before turning onto wire rack to cool.
 
* Decorate with butterscotch frosting, caramel sauce  and spun sugar if desired.

Butterscotch Cream cheese frosting

 
I am relatively new at making caramel and tend not to use measurements, so take this recipe at face value!! You may choose to use a more reliable recipe!!!
 

Butterscotch sauce

1 cup brown sugar
about 100 g softened butter, cubed
about half a tin of sweetened condensed milk
dashings of cream!*Put brown sugar into a heavy based saucepan on low heat.* Drop in butter one cube at a time and stir until melted.

*Pour  in condensed milk, stirring continually.

* Add tablespoons of cream as desired. Keep checking flavour and stop when you are happy with it!!!

*Leave to cool while you make the frosting. You may need to re heat slightly to make it smoother.

 

Cream Cheese Frosting

125 g butter @ room temp
125 g cream cheese @ room temp
1 teaspoon vanilla extract
Approx 1 x  500g bag icing sugar
1/2 cup butterscotch sauce

* Place butter and cream cheese in  electric mixer on med until well combined.

* Add vanilla

* Slowly pour 1/2 cup butterscotch sauce into mixture.

* Turn mixer on low and slowly add icing sugar. Add dashings of cream if it is too stiff. You may need more icing sugar if it is too runny.

*Decorate cupcakes as desired. You can use the remaining butterscotch sauce to drizzle over the finished cupcakes.

 

8 thoughts on “Sticky date cupcakes with butterscotch cream cheese frosting

  1. Oh my goodness! :O This is the bestest looking thing you have ever made! (that I’ve seen! :P) I am making this within the week! 😀 Sticky date ANYTHING + cream cheese is my favourite! ^_^ Yummo! 😀

  2. I AM AUSSIE. THEY LOOK FANTASTIC BUT OVER HERE WE HAVE TWO TYPES OF FLOUR

    SR FLOUR(HAS RISING AGENT)
    PLAIN FLOUR(NO RISING AGENT)

    LOVE TO MAKE THE STICKY DATE SO IF YOU COULD CLARIFY FOR ME THANK YOU

  3. Hello. Thanks for your comment. I am an Aussie too!!! I use plain flour. The bi carb soda and baking powder act as rising agents. HOpe you like the cupcakes. They are delicious!
    Anna

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