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!!!
I have recently discovered Black bottom cupcakes.
This is where a chocolate cheesecake mixture is placed on top of a normal cupcake mix before baking. The result is a decadent power hit of flavour. Apparently these are an American idea and most likely very popular there. I am probably the only ignorant Australian who has never heard of them!!
I have already posted a recipe for my Lime & pistachio cupcakes, but I have come to prefer this recipe. It has a fresh zesty tang about it and couldn’t be easier to make. I have adapted it from my standard vanilla sour cream recipe, which I am finding so versatile it can accommodate the most delicate flavour combination. It also makes a larger batch, around 18-20 cupcakes.