Date and walnut cupcakes
Skill level: Easy peasy
Costs: Cheap as chips
Love a bit of traditional date and walnut cake with your cuppa? Then you'll love these date and walnut cupcakes with a big dollop of delicious cream cheese frosting, made by our cupcake queen Victoria Threader
- 120g self-raising flour
- 120g plain flour
- 10g cornflour
- 1 tsp bicarbonate of soda
- 125g butter
- 1 medium egg
- 1 tsp mixed spice
- 100g light brown sugar
- 100ml of golden syrup
- 100g bag of walnuts ( 75g to be chopped and 25g left aside to decorate)
- 200g stoned dates
- 250ml water
- 150g full-fat soft cream cheese
- 150g icing sugar
- Few drops of vanilla extract
- 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