Sticky Date Cupcakes

 

Even though Halloween is in spring in Australia, the holiday doesn't exactly scream fruity flavours. After seeing so many fall comfort flavours on Pinterest, I had to make something hearty to celebrate the holiday season as our northern friends do. Sticky toffee cupcakes have all the flavour of their pudding cousins, but with a lightness that can be more easily enjoyed anywhere, anytime. Add caramel frosting and you've a delicious Halloween dessert!

 

 

Sticky toffee cupcakes (adapted from Cake Days)

 

180g pitted and chopped dates

180ml boiling water

240g butter, softened

150g brown sugar

2 eggs

180g plain flour

1/2 tsp baking powder

1 tsp bicarbonate of soda

1/4 tsp salt

1 tsp vanilla

500g icing sugar

50ml milk

100g tinned caramel

Sprinkles

 

1. Pour the boiling water over the chopped dates and leave to soak for approximately 20 minutes.
2. Preheat oven to 190°C and line cupcake tin with cases.
3. Beat 80g butter and brown sugar together until fluffy. Add the eggs one at a time, mixing well after each one.
4. Sift together flour, baking powder, bicarbonate of soda and salt. Add to the mixture in three batches, mixing until combined between each.
5. Add the date mixture and vanilla to the batter and beat to combine.
6. Fill each baking case two-thirds full with batter. Bake for 16-20 minutes or until a skewer inserted comes out clean. Cool completely on a wire rack.
7. To make the icing, beat remaining butter and icing sugar together. Add milk and mix to combine. Add tinned caramel and mix to combine. Ice cupcakes and sprinkle. Store in refrigerator and serve at room temperature.