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.

Enjoy!!!

XXX