A soft and light cupcake stuffed with gooey and perfectly sweet medjool dates. These are really quick, simple and delicious to make and can be made in under 30 minutes from start to finish. Delicious on their own, with a light dusting of icing sugar or with my favourite toffee buttercream frosting piled on top.
The basis of this cake is a simple sponge cake. To make this, you can use either the all-in-one method or the creaming method. The all in one method involves adding all of the cake ingredients to the bowl and mixed together. Or you can use the creaming method which starts with mixing the butter and sugar until creamy. Then adding the flour, eggs and milk. Mix everything together until completely combined.
For these cakes I use soft light brown sugar. This perfectly compliments the bake and helps to add a caramel flavour to the date cakes. As this recipe has added sugar and sweetness from the cakes, I added a little bit less to balance this out. I also chose to use medjool dates as they are gooey and perfectly sweet giving the cakes the perfect sweet caramely flavour.
Date
Next, cut the medjool dates into small chunks. I have found that smaller chunks work better here as they distribute more evenly through the batter. Whereas larger chunks tend to sink to the bottom of the cake as they are heavier. You can lightly cover them in a dusting of flour, as some people feel this stops them sinking. However I have found that sometimes that also makes them heavier and the best way to add the medjool dates is to very lightly stir them through the batter with a spoon.
Once these are cooked and have turned golden brown, remove from the oven and cool in the tin for roughly 5 minutes. After this, remove from the tin and allow to cool fully. I love to add my toffee buttercream to the top of these cakes to create delicious toffee date cupcakes. Or, if you like you can add a light dusting of icing sugar for a finishing touch.
This only makes 4 cupcakes as I’ve always found that a smaller batch is best. These are best enjoyed fresh but any leftovers can be stored in a cool dry place for 2-3 days.
Ingredients
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Soft Light Brown Sugar
- 1 Egg
- 1 teaspoon Milk
- 4 Medjool Dates, cut into small chunks
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the butter, sugar, eggs, self-raising flour and milk in a bowl and using an electric mixture, blend until everything is fully combined.
- Lightly stir through the chopped medjool dates and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown but still light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Optional: Add a light dusting of icing sugar to the top of the cake for a finishing touch or add your favourite icing on top.
Notes
This only makes 4 cupcakes as I’ve always found that a smaller batch is best. These are best enjoyed fresh but any leftovers can be stored in a cool dry place for 2-3 days.
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