Sticky Date Cupcakes With Caramel Icing Food

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.

STICKY TOFFEE CUPCAKES WITH SALTED CARAMEL BUTTERCREAM RECIPE

Steps:

• Preheat the oven to 180ºC/fan 170ºC/350ºF/gas mark 4. Place the paper cases into a cupcake tin. In a heatproof bowl, pour 180ml boiling water over the dates and leave to soak for 20 minutes. Then, with a fork, gently break up the dates and stir in the vanilla.
• Sift the flour and bicarbonate of soda into a bowl and set aside. Cream together the butter and sugar for a good 5 minutes until very light and fluffy. Add the eggs gradually, beating between each addition and slipping in 1 tbsp flour about halfway through to prevent curdling. Lastly, fold in the remaining flour and then the date mixture. Spoon into the cupcake cases and bake for 15-20 minutes (the tops should spring back when pressed with a finger). Remove and leave to cool.
• Meanwhile, make the buttercream. To make the caramel, dissolve the sugar and 60ml water in a small, solid-based pan over a gentle heat, then increase the heat to a boil. Wait a few minutes, leaving the pan undisturbed but watching it like a hawk and, as soon as it changes to a wonderful caramel colour (like strong tea) and is thicker, remove immediately from the heat, stand well back, and add the cream. Be very careful as it is searing hot and it may splatter a little. It will react, or 'seize', and you may think it has gone wrong; it hasn't. Keep stirring, adding the salt and the vanilla. Leave until stone cold.
• If using dulce de leche, simply mix it with the salt and vanilla.
• Cream the butter and icing sugar for at least 5 minutes in an electric mixer (or use a handheld mixer) and add the caramel or the dulce de leche. Put the buttercream into the piping bag fitted with the star nozzle and pipe it on to the cakes, or spread it on with a palette knife.