Date Nut Cupcakes Recipes

DATE AND WALNUT CUPCAKES RECIPE

Steps:

• To make this cupcake recipe, preheat the oven to 170°C/325°F/Gas Mark 3 and line a 12-hole muffin tray with cake cases.
• Chop the walnuts and dates into 1cm square pieces.
• In a small saucepan heat the water, chopped dates, golden syrup and butter until boiling point then leave to one side to cool.
• Into a large mixing bowl sieve the flours, spice, sugar, bicarbonate of soda and add the chopped walnuts.
• Lightly beat the egg and when the date mix has cooled fold the egg and date mix into the flours until just combined.
• Divide the mixture between the 12 cases and bake for 30 minutes (depending on your oven).
• To make the icing, add the ingredients to a mixing bowl and beat with a whisk until smooth and shiny, not for too long though or it will become watery.
• When the cakes are ready remove them from the oven and allow to cool before icing, using a teaspoon to pop a dollop of icing on the top of each cupcake. Or for a perfect circle of icing, use a Wilton 2A or other round-tip nozzle attached to a piping bag to pipe a circle onto the centre of each cake.
• Finish off by decorating with walnuts and dates

DATE-NUT MINI CUPCAKES

Steps:

• Preheat oven to 325°F. Line mini muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, and cardamom.
• In a large bowl, combine dates with the boiling water and butter. Stir until butter is melted and dates are soft, about 2 minutes. Stir in brown sugar, beaten egg, and vanilla. Add flour mixture, and stir just until combined. Stir in walnuts.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 15 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month, in airtight containers.
• To finish, dollop crème fraîche on top of each cupcake. Serve immediately.

WARM DATE NUT CUPCAKES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350F. Put the dates, half of the brown sugar, 1/4 of butter,and water in a medium saucepan. Stir over low heat until the butter has melted. Still over low heat, bring to a boil and boil for 2 minutes. Remove from heat, cool slightly, then stir in the baking soda and vanilla. set aside.
• In a large mixing bowl, sift together the flours. Stir in the pecans. Add the beaten eggs to the date mixture. Add all at once to the flour mixture and stir just until moistened. Divide equally among the cups of a 6-cup muffin pan that has been greased, or sprayed. Bake until the tops spring back when lightly tapped, 20-25 minutes.
• Meanwhile, put the remaining brown sugar and butter and the cream in a small saucepan. Stir over low heat until the sugar has dissolved. Bring to a low boil and boil for 1 minute. Let the cupcakes cool in the pan for 5 minutes, then brush with a little of the caramel sauce. Remove from the pan and serve warm with the remaining hot caramel sauce. Could also add a a dollop of whipped cream.

DELICIOUS DATE CUPCAKES

Steps:

• Combine first 3 ingredients in mixing bowl; let cool. Stir in sugar and egg. Combine flour and baking soda; add to date mixture. Stir in chopped pecans and vanilla.
• Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake at 375 degrees for 25 minutes, cool and frost with cream cheese frosting. Yield about 1 dozen.

STICKY DATE CUPCAKES WITH CARAMEL ICING

Steps:

• Preheat oven to 180°C Line 18 holes of muffin pans (1/3 cup measure) with paper cases. This recipe uses 'regular' muffin pan size not the Texan/large style.
• Combine the dates and 1 1/4 cups boiling water in a small saucepan, Bring to the boil over low-medium heat and simmer for 3 minutes.
• Remove from the heat and mash lightly with a potato masher. Stir in the bicarb/baking soda and allow to stand for 5 minutes.
• Stir in the butter and brown sugar into the warm date mixture until the butter melts and the sugar dissolves.
• Stir in the eggs until combined.
• SIft in the flour and ginger, then fold in with a metal spoon until combined.
• Divide the mixture into the paper cases and smooth the mixture over with the back of a spoon.
• Bake 15 minutes or until the tops are firm when touched.
• Remove from the oven and cool in the pan for 5 minutes before transferring to a wire rack to cool.
• To make the icing- combine the butter, brown sugar and the cream in a small saucepan over a low heat, stir until the sugar dissolves.
• Bring the mixture to just below boiling point, then reduce the heat to low-medium and simmer for 2 minutes, stirring until thickened.
• Remove from the heat and gradually beat in the ising sugar until smooth.
• Spread the icing onto cakes and decorate by sprinkling with the optional sugar.