Autum Cupcakes

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.

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180g Medjool Dates

2 Tablespoons Black Treacle

1 Piece of   Stem Ginger

80g Butter

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.






About Gwen and Elinor

Two bloging buddies who love tea and biscuits.
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One Response to Autum Cupcakes

  1. How is the texture of buttercream with brown sugar in it? Or do you grind down the brown sugar a bit before using?

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