LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
12
2 HR(S)
30 MINS
1 HR(S) 30 MINS
INGREDIENTS
For the cupcakes:
¾ (187.5g) pitted dried date brick
1 tsp bicarbonate of soda
¼ cup (56g) butter, softened
½ cup (97.5g) brown sugar
¼ cup milk
1 large egg
1½ tbsp Fish Eagle Brandy
1¼ cups (141g) self-raising flour
For the sauce:
2 tbsp Fish Eagle Brandy
¼ cup (55g) brown sugar
2 tsp butter, softened
For the milk tart icing:
2 tbsp vanilla custard powder
1 cup milk
1¾ cup (211g) icing sugar
1 cup (227g) butter, softened
2 tsp ground cinnamon
Serving suggestion:
Fish Eagle Brandy on the rocks
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
For the cupcakes:
1. Preheat the oven to 180°C, on the fan assisted setting, and line a 12-hole muffin tin with cupcake liners. Lightly grease the muffin liners with non-stick cooking spray.
2. Crumble the pitted date brick into a heatproof bowl. Add 1 cup of hot water and heat the dates in the microwave on high for 1-2 minutes to soften.
3. Carefully remove the bowl from the microwave and add the bicarbonate of soda. Mash the dates with a fork to break up any big chunks. Set aside to cool for 5 minutes.
4. In a large mixing bowl, using an electric hand mixer, beat the butter and brown sugar together for 2-3 minutes until light and fluffy.
5. Add the milk, eggs, cooled soaked dates and Fish Eagle Brandy. Beat for 1 minute until combined. *Chef’s Tip: Place a clean, damp tea towel underneath the mixing bowl to stop it from slipping!
6. Sieve in the self-raising flour and mix until combined.
7. Divide the batter between the cupcake liners.
8. Bake the cupcakes for 12-15 minutes until cooked through. Remove the cupcakes from the oven and poke a few holes in the cupcakes with a wooden skewer.
For the sauce:
9. In a heatproof bowl, microwave the Fish Eagle Brandy, sugar, butter and ¼ cup of hot water in 30-second intervals until the butter has melted and the sugar has dissolved. *Chef’s Tip: Add a pinch of salt to intensify the flavours!
10. Using a spoon, carefully drizzle the brandy sauce over the warm poked cupcakes. Remove the cupcakes from the tin and set aside on a wire rack to cool completely.
For the milk tart icing:
11. In a heatproof bowl, stir together the custard powder and ¼ cup of milk to form a paste. Add the rest of the milk and 2 tablespoons of icing sugar. Whisk until smooth.
12. Heat the custard in the microwave on high for 3 minutes, whisking every minute to ensure a thick and lump free custard.
13. Once cooked, place plastic wrap directly onto the custard in the bowl to prevent a skin from forming and allow to cool in the fridge for 30 minutes.
14. Using an electric hand-mixer, beat the remaining icing sugar and butter for 3-4 minutes until light and fluffy.
15. Whisk the cooled custard to loosen it. Add the cooled custard and ½ teaspoon of cinnamon to the butter and sugar-mixture and beat for a further 2-3 minutes until smooth. *Chef’s Tip: Refrigerate the icing for 15 minutes if it’s too soft!
16. Fit a piping bag with a large round piping nozzle. Fill the piping bag with the milk tart icing and pipe a swirl of icing on top of each cupcake.
17. Using a small sieve, dust the remaining cinnamon over the iced cupcakes.
18. Serve the cupcakes with some Fish Eagle Brandy on the rocks and ENJOY!
Tipsy (Milk) Tart Cupcakes
LEVEL:
EASY
SERVES:
12
TOTAL TIME:
2 HR(S)
PREP TIME:
30 MINS
COOK TIME:
1 HR(S) 30 MINS
Tipsy (Milk) Tart Cupcakes
INGREDIENTS
For the cupcakes:
¾ (187.5g) pitted dried date brick
1 tsp bicarbonate of soda
¼ cup (56g) butter, softened
½ cup (97.5g) brown sugar
¼ cup milk
1 large egg
1½ tbsp Fish Eagle Brandy
1¼ cups (141g) self-raising flour
For the sauce:
2 tbsp Fish Eagle Brandy
¼ cup (55g) brown sugar
2 tsp butter, softened
For the milk tart icing:
2 tbsp vanilla custard powder
1 cup milk
1¾ cup (211g) icing sugar
1 cup (227g) butter, softened
2 tsp ground cinnamon
Serving suggestion:
Fish Eagle Brandy on the rocks
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
For the cupcakes:
1. Preheat the oven to 180°C, on the fan assisted setting, and line a 12-hole muffin tin with cupcake liners. Lightly grease the muffin liners with non-stick cooking spray.
2. Crumble the pitted date brick into a heatproof bowl. Add 1 cup of hot water and heat the dates in the microwave on high for 1-2 minutes to soften.
3. Carefully remove the bowl from the microwave and add the bicarbonate of soda. Mash the dates with a fork to break up any big chunks. Set aside to cool for 5 minutes.
4. In a large mixing bowl, using an electric hand mixer, beat the butter and brown sugar together for 2-3 minutes until light and fluffy.
5. Add the milk, eggs, cooled soaked dates and Fish Eagle Brandy. Beat for 1 minute until combined. *Chef’s Tip: Place a clean, damp tea towel underneath the mixing bowl to stop it from slipping!
6. Sieve in the self-raising flour and mix until combined.
7. Divide the batter between the cupcake liners.
8. Bake the cupcakes for 12-15 minutes until cooked through. Remove the cupcakes from the oven and poke a few holes in the cupcakes with a wooden skewer.
For the sauce:
9. In a heatproof bowl, microwave the Fish Eagle Brandy, sugar, butter and ¼ cup of hot water in 30-second intervals until the butter has melted and the sugar has dissolved. *Chef’s Tip: Add a pinch of salt to intensify the flavours!
10. Using a spoon, carefully drizzle the brandy sauce over the warm poked cupcakes. Remove the cupcakes from the tin and set aside on a wire rack to cool completely.
For the milk tart icing:
11. In a heatproof bowl, stir together the custard powder and ¼ cup of milk to form a paste. Add the rest of the milk and 2 tablespoons of icing sugar. Whisk until smooth.
12. Heat the custard in the microwave on high for 3 minutes, whisking every minute to ensure a thick and lump free custard.
13. Once cooked, place plastic wrap directly onto the custard in the bowl to prevent a skin from forming and allow to cool in the fridge for 30 minutes.
14. Using an electric hand-mixer, beat the remaining icing sugar and butter for 3-4 minutes until light and fluffy.
15. Whisk the cooled custard to loosen it. Add the cooled custard and ½ teaspoon of cinnamon to the butter and sugar-mixture and beat for a further 2-3 minutes until smooth. *Chef’s Tip: Refrigerate the icing for 15 minutes if it’s too soft!
16. Fit a piping bag with a large round piping nozzle. Fill the piping bag with the milk tart icing and pipe a swirl of icing on top of each cupcake.
17. Using a small sieve, dust the remaining cinnamon over the iced cupcakes.
18. Serve the cupcakes with some Fish Eagle Brandy on the rocks and ENJOY!