Medjool date cupcakes

Prep 25 mins + cooling time | Cook 25 mins | Makes 12

400g fresh Medjool dates, deseeded and roughly chopped
¾ cup water
2 tsp instant coffee powder
1 tsp bicarbonate of soda
75g butter, softened
¾ cup caster sugar
1 tsp vanilla extract
2 free-range eggs
1¼ cups self-raising flour, sifted

Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease 12 x ½ cup muffin pans or line with paper cases.

Step 2 Combine dates, water and coffee powder in a medium saucepan. Cook, stirring occasionally, over medium heat for 5-7 minutes or until dates liquid is absorbed and dates are softened. Remove from heat. Using a wooden spoon, stir in bicarbonate of soda and butter. Set aside for 10 minutes to cool slightly.

Step 3 Transfer date mixture to a large mixing bowl. Using electric hand beaters, beat in sugar and vanilla until well combined. Add eggs one at a time, beating well after each addition. Gently fold in sifted flour until combined. Spoon mixture into prepared pan. Bake for 20-25 minutes until cake is golden brown and cooked through when tested with a skewer. Stand in pans for 5 minutes then turn onto a rack to cool. Once cool, ice cupcakes with coffee icing (recipe below).

Coffee icing:
Sift 1½ cups icing sugar into a bowl. Combine 1 tsp instant coffee powder with 2½ tbs boiling water in a tea-cup. Gradually beat coffee mixture into icing sugar until at the desired consistency.

Good for you ... Dates

A good source of dietary fibre which is helps keep the intestine functioning normally.

Fresh dates are a source of vitamin C, which contributes to the normal functioning of the body’s immune system.

Provide some folate, a B vitamin that is needed for normal formation of blood cells.

A source of potassium which may help balance the effects of the sodium from salt in the diet.