DATE AND WALNUT CUPCAKES RECIPE
Love a bit of traditional date and walnut cake with your cuppa? Then you'll love these date and walnut cupcakes that ae light and full of flavour
Provided by Victoria Threader
Categories Dessert
Time 1h
Yield Makes: 12
Number Of Ingredients 12
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
Nutrition Facts : @context https
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.
DELICIOUS DATE CUPCAKES
These are really delicious and unique cup cakes.
Provided by Amy H. @Meave
Categories Cakes
Number Of Ingredients 10
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.
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