Date Nut Cupcakes Recipes

DATE AND WALNUT CUPCAKES RECIPE

Steps:

• 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

DATE-NUT MINI CUPCAKES

Steps:

• Preheat oven to 325°F. Line mini muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, and cardamom.
• In a large bowl, combine dates with the boiling water and butter. Stir until butter is melted and dates are soft, about 2 minutes. Stir in brown sugar, beaten egg, and vanilla. Add flour mixture, and stir just until combined. Stir in walnuts.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 15 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month, in airtight containers.
• To finish, dollop crème fraîche on top of each cupcake. Serve immediately.

DATE-NUT FRUITCAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs; mix well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in the coconut, raisins, dates, pecans and orange zest. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 85-95 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place a piece of waxed paper under rack. , In a small saucepan, bring the sugar and orange juice to a boil; boil for 1 minute. Stir in orange zest. Poke holes in cake with a long wooden skewer; gradually spoon glaze over fruitcake. Cool completely.

WARM DATE NUT CUPCAKES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350F. Put the dates, half of the brown sugar, 1/4 of butter,and water in a medium saucepan. Stir over low heat until the butter has melted. Still over low heat, bring to a boil and boil for 2 minutes. Remove from heat, cool slightly, then stir in the baking soda and vanilla. set aside.
• In a large mixing bowl, sift together the flours. Stir in the pecans. Add the beaten eggs to the date mixture. Add all at once to the flour mixture and stir just until moistened. Divide equally among the cups of a 6-cup muffin pan that has been greased, or sprayed. Bake until the tops spring back when lightly tapped, 20-25 minutes.
• Meanwhile, put the remaining brown sugar and butter and the cream in a small saucepan. Stir over low heat until the sugar has dissolved. Bring to a low boil and boil for 1 minute. Let the cupcakes cool in the pan for 5 minutes, then brush with a little of the caramel sauce. Remove from the pan and serve warm with the remaining hot caramel sauce. Could also add a a dollop of whipped cream.

DATE NUT BARS

Steps:

• In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). , Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar. ,

DATE NUT LOAF CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
• Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
• To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.