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)
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.
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.