Sticky Date Wedding Cupcakes

Congratulations to our dear friends L and R! I had the honour of making the cupcakes for their very special day, and their request was for a cupcake version of my sticky date pudding, that they have loved since the first time I made it for them. I have had the last couple of months to formulate the best sticky date cupcakes and a topping that I thought would best suit the couple’s tastes and of course, fit in with the aesthetics of their wedding.

As you know, my original sticky date pudding recipe comes with a boozy cream sauce and a butterscotch sauce. I had a very clear goal in mind for these cupcakes- they needed to not only look good, but taste good. So often, cupcakes look good but taste…. like sugar. I wanted to bring together the combination of flavours that I so love about sticky date pudding with a topping that would not only be delicious but also withstand our Aussie summer heat. My (non-complaining) colleagues went through a few batches of my experimentation with a few toppings, before I settled on a butterscotch icing, that was not only tasty, but could hold its shape at summer room temperature.

As I mentioned, planning these very important cakes began months in advance, and I was very excited to be a  part of such a momentous day for such special friends. L is the furthest away from a bridezilla that you can imagine, so she was very happy for me to enthusiastically send her pictures and ideas, and do shopping for supplies  when I was in Singapore. She wanted the cupcakes to make the bottom tiers of their wedding cake, but also double up as bonbonniere.

Y, my kindred baking spirit, and one of the bridesmaids, went shopping with me in Singapore, where we discovered a very ulu (isolated) treasure trove of baking supplies, thanks to Evan. This is where we found the perfect clear plastic boxes and the very pretty and elegant cupcake wrappers, that we agreed suited L perfectly. At the same time, Y and I were unleashed, wishing that we had our own massive kitchens so that we could hoard all the pretty boxes, cases and decorations in that shop!

Anyway, fast forward to last week. Since the wedding was in Sydney, the cakes began their life in my kitchen in Canberra, then travelled to Soy‘s sister’s kitchen in Sydney to be frosted, decorated and boxed, before their big moment at L and R‘s reception.

I was very happy with the results- of how pretty the wedding cake tier looked, matched perfectly with the fruit cake top layer made by the bride’s aunt, and how elegant the boxed cupcakes looked. Most importantly, the bride and groom both loved how the cakes tasted. There is no better satisfaction than I had seeing the bonbonniere table empty in a flash! I felt so proud being able to utilise my baking skills for such an important occasion, and seeing such wonderful people so full of love and joy on their special day. All the best to the sweet and gorgeous L and the always dashing R. Here’s to many more years of friendship, and good food shared together!

Sticky date cupcakes with Butterscotch Icing

makes 18 cupcakes

Sticky date cupcakes

1 ¼ cup dates
1 ½ cup self-raising flour
2/3 cup caster sugar
1 cup water
1 tsp bicarbonate of soda (baking soda)
60g butter
2 eggs

Place dates and water in a small saucepan. Simmer until mixture thickens (the dates will break down to a mush). Take off heat and add bicarb. Quickly mix well (the mixture will froth up and have a lot of air in it). Add butter in and mix well. Add eggs and sugar. Fold in flour.

Place mixture in prepared cupcake cases in a muffin tin. Bake at 180 °C for 15-18 min.

Butterscotch icing

100g butter
2/3 cup soft brown sugar
1/4 cup golden syrup
1/2 cup cream
5 cups pure icing sugar

Combine the butter, sugar, golden syrup and cream in a saucepan over medium heat. Stir occasionally until the sugar dissolves. Turn heat up to high and boil for at least 5 minutes. Cool to room temperature.

Add sifted icing sugar, beat with an electric mixer until light and fluffy.

Cupcake supplies were bought from Star Net Marketing, No. 2 Jurong East St. 21, IMM Building #04-33V Singapore 609601 Tel: +65 65620438 Thanks to Evan.

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  • InTolerant Chef

    I think that frosting sounds amazing, and that the cupcakes are lovely. How nice to start your lifes journey together with something so sweet.

  • Hannah

    Oh, WOW. These are gorgeous, and you are *so* talented. I can’t imagine making so many cupcakes at once, and having them all come out looking so perfect! Congratulations to your friends, too!

  • Eyeknee

    Looks gorgeous and sounds really tasty! I saw that Pri tried this before right? I’m so inspired to make also! Where’s this ulu supplies place in Singapore? Love those sort of places…

  • Michelle Chin

    Must be a lot of work doing this!

  • Celia

    What a wonderful thing you’ve done for your friends! It’s both celebratory and seasonally festive at the same time!

  • Faith

    Congrats to the bride and groom! These are absolutely beautiful, you really did a wonderful job. The butterscotch frosting is the perfect touch!

  • priii

    where is this secret shop?? i love the little cupcake holders!!! sooo pretty!!!

  • Heidi – Apples Under My Bed

    wow! you should be very happy, they look absolutely stunning! well done :) you’re right – many cupcakes do just taste like sugar. thanks for this fabulous recipe!
    Heidi xo

  • Lollcakes

    Absolutely wonderful Honey, your friends are incredibly lucky.

  • Yuki

    They look fab and i’m sure they taste fab too!!!
    Good experience huh?

  • Yuki

    They look fab and i’m sure they taste fab too!!!
    Good experience huh?

  • Janine

    The frosting looks divine and the wrapper is so pretty!
    Do let us know where the ulu place is – especially since I’m in Singapore ;p

  • Ju (The Little Teochew)

    Just want to say, I am in awe. Perfect, beautiful, amazing. *standing ovation*

  • Anonymous

    Well done! They look stunning all boxed up with their gorgeous blue ribbons. My sister has asked me to make the cake for her wedding and she wants edible bonbonniere too. I’ll have to show her your photos.

  • Liza

    hi there! the cupcakes look friend is getting married in perth and i’m gonna be baking her cupcakes. i’m gonna have to carry them from melbourne…any tips on how to transport them safely? also if you would be kind enough to share your lobang in singapore….thanks heaps!

  • Sam

    I just made these today for a morning tea tomorrow and would just like to say that they are one of the most delicious things I have ever eaten. Great recipe and thankyou so much for sharing.

  • honey

    Hi Sam,

    I’m so glad you loved them! This recipe is one of my most requested, so I’m always excited when someone else discovers how delicious they are! :)

  • honeyandsoy

    Hi Liza,

    Oooh I hope you’re flying. Hmm, best not to decorate the cakes until you get over to Perth. When I transported mine from Canberra to Sydney (3 hr drive) I packed the naked cupcakes into foil trays- the kind that caterers use so the sides are high enough. I packed them tightly so they wouldn’t move around, and they were fine! But if you are going on a plane, perhaps you need to put the trays into a box and hand carry the box. There are also those specially made cupcake carriers if you want to buy them. Depends on how many you’re making.

    And for the supplies, I posted the address in the main post. Sorry for the delay! :)

  • honeyandsoy

    Hi Sam,

    Yay I’m so glad you tried them and love them as much as my friends and I do!

  • Bella79797

    Hey guys,

    I made this literally JUST NOWWW 
    i the cakes were alright but the icing WOWWW as soon as I read 5 cups I was in complete shock! I didn’t think i would need SO much sugar!! so instead i just added 2 1/2 cups of sugar. It had alot of fat in it and although it was alright. It also goes good with normal vanilla ice-cream so I suggest you guys to try that out! Thanks for the recipe!