Makes 12
Hands-on time: 30 minutes
Hands-off time: 1 hour 30 minutes
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!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
