I am not convinced that “Strawberry bottom cupcake” sounds as appropriate as it’s Black bottom cousin, but as a newcomer to the whole baked-cheesecake-on-top-of-a-cupcake thing, I didn’t really know what else to call it.
Spending time with an old friend was a refreshing experience for me last week. We don’t often see each other, and I am not usually the one saying “yes please” to an offer of a cup of tea. More often than not I am busy bustling around serving the tea and cake. It was such a treat to plonk myself down, pick up one of her deeelicious pumpkin scones and enjoy the familiar comfort of deep friendship. Ohh yes!
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!!!