SERVES
Ingredients
- Ingredients
- For The Cake:
- 1 lb mejool dates pitted and chopped
- 2 teaspoons baking soda
- 8 ounces unsalted butter softened
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3-1/4 tablespoons baking powder
- For The Toffee Sauce
- 1 stick unsalted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- a pinch of salt
- For The Cream Cheese Frosting:
- 1 oz brick of cream cheese softened
- 3 Tablespoons butter softened
- 1 cup powdered sugar sifted
- 2 Tablespoons heavy cream
Method
- Directions
- Preheat the oven to 350 degrees
- place chopped dates in a large saucepan with 3-1/2 cups cold water. Bring to a boil and use a wooden spoon to break up the dates a bit. Leave to simmer for a minute then remove from the heat. Stir in the baking soda–this will cause the mixture to bubble up.
- Add the butter and sugar to a mixer and beat for a few minutes until light and fluffy. Add the eggs, one at a time, then the vanilla, salt, cinnamon and flour until just combined.
- Next, add the warmed date mixture in batches. The mixture will be very watery and that’s ok. Finally, add the baking powder.
- Pour into 24 -48 cupcake liners about 3/4 of the way full. bake for about 12-15 minutes.
- Make the toffee sauce: While the cupcakes are in the oven, combine all the sauce ingredients in a medium saucepan, bring to a boil then reduce to a simmer for a couple of minutes until slightly thickened. Once the cupcakes are out of the oven, poke holes into each with a toothpick and drizzle some sauce over each one (reserving sauce for decorating).
- Make the frosting: Combine all frosting ingredients and beat with a paddle attachment. Pipe the frosting into cooled cupcakes. Add the remaining toffee sauce to a piping bag to finish decorating the cupcakes.
Ingredients
- Ingredients
- For The Cake:
- 1 lb mejool dates pitted and chopped
- 2 teaspoons baking soda
- 8 ounces unsalted butter softened
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3-1/4 tablespoons baking powder
- For The Toffee Sauce
- 1 stick unsalted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- a pinch of salt
- For The Cream Cheese Frosting:
- 1 oz brick of cream cheese softened
- 3 Tablespoons butter softened
- 1 cup powdered sugar sifted
- 2 Tablespoons heavy cream
Method
- Directions
- Preheat the oven to 350 degrees
- place chopped dates in a large saucepan with 3-1/2 cups cold water. Bring to a boil and use a wooden spoon to break up the dates a bit. Leave to simmer for a minute then remove from the heat. Stir in the baking soda–this will cause the mixture to bubble up.
- Add the butter and sugar to a mixer and beat for a few minutes until light and fluffy. Add the eggs, one at a time, then the vanilla, salt, cinnamon and flour until just combined.
- Next, add the warmed date mixture in batches. The mixture will be very watery and that’s ok. Finally, add the baking powder.
- Pour into 24 -48 cupcake liners about 3/4 of the way full. bake for about 12-15 minutes.
- Make the toffee sauce: While the cupcakes are in the oven, combine all the sauce ingredients in a medium saucepan, bring to a boil then reduce to a simmer for a couple of minutes until slightly thickened. Once the cupcakes are out of the oven, poke holes into each with a toothpick and drizzle some sauce over each one (reserving sauce for decorating).
- Make the frosting: Combine all frosting ingredients and beat with a paddle attachment. Pipe the frosting into cooled cupcakes. Add the remaining toffee sauce to a piping bag to finish decorating the cupcakes.