It’s so easy to get inspired to bake in the summer with all the light, bright, floral and pastel colours abounding, but I thought a bit of autumn,woolly jumper, deep hue and curled up with a book style cakes were called for.
These here are sticky date and ginger cupcakes with brown sugar icing. I basically adapted a sticky toffee pudding sponge, and I can tell you the cake is VERY nice by itself (especially the next day after the ginger has developed a bit), so you can make it just as a tray bake or a loaf cake if you like, I am doing that very thing today. But to make them into these rather fetching cupcakes I added brown sugar buttercream with I felt was fitting.
180g Medjool Dates
2 Tablespoons Black Treacle
1 Piece of Stem Ginger
150g brown sugar
180g Self Raising Flour
1 teaspoon backing powder
2 teaspoons Ground Ginger
For the Buttercream;
300g softened butter
Some icing sugar
Some brown sugar (seriously make it to taste, it’s the only way)
A little milk
Start by covering the dates with boiling water and soaking them in a saucepan for about 20 mins. Add to the pan your black treacle and finely chopped stem ginger and turn on the heat for a couple of minutes to break up the dates to a pulp.
In a separate bowl cream the butter and sugar with the eggs. Mix in the dry ingredients, and then, when the date mixture has cooled (for otherwise it will scramble the eggs) mix that in as well.
Spoon into cupcake cases and bake for about 15 minutes.
Use an electric whisk to combine the buttercream ingredients, you know the drill, and decorate with a piping bag using the open star nozzle.