Butterscotch & Date Cupcakes

Butterscotch & Date Cupcakes
Butterscotch & Date Cupakes
Yields 12
These Butterscotch & Date Cupcakes are a really delicious teatime treat. The sweetness of the dates (which taste almost like chunks of fudge) and frosting means you can use a bit less sugar in the cake mix. And you don't have to make cupcakes; double the amounts and make one large cake, or bake the mixture in ramekins, then turn them out and serve upside down as puddings drizzled in the butterscotch sauce (without the mascarpone). Please note that making the sauce involves boiling sugar so close supervision is an absolute must at this stage.
For the butterscotch frosting
  1. 25g unsalted butter
  2. 25g brown sugar
  3. 25g golden syrup
  4. 2 tablespoon double cream
  5. 50g mascarpone cheese (room temperature)
For the cupcakes
  1. 75g unsalted butter (softened)
  2. 75g brown sugar
  3. 25g full fat greek yoghurt
  4. 2 medium free-range eggs
  5. 120g plain flour
  6. 1 teaspoon baking powder
  7. Pinch of salt
  8. 50g dried date pieces
  1. First make the butterscotch sauce for the frosting by weighing the butter, brown sugar and golden syrup into a small saucepan
  2. Gently simmer for around 2 - 3 minutes until all the sugar has dissolved, then stir in the cream
Leave to cool while you make the cakes
  3. Preheat the oven to 180°C (160°C fan)
  4. Using an electric whisk or wooden spoon, cream the butter and sugar together in a large bowl until light and fluffy, then whisk in the yoghurt and then the eggs (one at a time)
  5. Add the flour, baking powder, salt and dates and mix gently until smooth
  6. Divide the mixture between 12 fairy cake cases and bake for 15 minutes
  7. When the butterscotch is cool, whisk it vigorously with the mascarpone until smooth
  8. Allow the cakes to cool, then spread or pipe a generous layer of frosting on each cupcake to serve
Cook It With Kids https://cookitwithkids.co.uk/

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