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!!!
Butterscotch Cream cheese frosting
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.