Mini Date Muffins

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 816, total fat 32 G., saturated fats 19 G., proteins 8 G., carbohydrates 125 G., fiber 5 G., cholesterol 109 mg, sodium 556 mg, sugar 90 G.

These sticky caramel-glazed date cupcakes, shaped like "bands," are the perfect little gifts for coworkers, teachers, or neighbors. Place one cupcake per small cake box or the entire batch in a larger box and tie with ribbon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups pitted dates, chopped
1 yellow banana
165 g butter, melt and let cool slightly
1 cup light brown sugar
2 tbsp. brandy
1 tsp vanilla extract
0.5 tsp salt
1 large egg, beaten
1 and 2/3 cups premium flour + extra for dusting the pan
1 teaspoon baking powder
1 teaspoon of baking soda
Cooking spray
Granulated sugar, for sprinkling the pan
Special equipment: 6-cup mini-muffin tin with holes in the center (bandt)

Glaze

140 g of unsweetened condensed milk
0.5 cup light brown sugar
0.5 cup powdered sugar
1/3 teaspoon salt
2 tbsp. brandy
Ice water, if needed
2 tablespoons butter

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, brown sugar, brandy, dates, bananas, concentrated milk

Cooking the dish according to the recipe:

Cupcakes:

Pour boiling water over the dates and soak for 10 minutes, then drain and mash the dates and banana until smooth. Stir in the melted butter, brown sugar, brandy, vanilla extract, salt, and egg. Sift together the flour, baking powder, and baking soda and mix until smooth.
Spray a muffin tin with cooking spray, then dust with a 50/50 mixture of flour and granulated sugar. Shake out any excess and evenly distribute the batter among the muffin tin cavities. Refrigerate for 15 minutes. Meanwhile, preheat the oven to 350°F (175°C).

Line a baking sheet with foil and place a wire rack on top. Bake the cupcakes until springback comes out when lightly pressed, about 20 minutes. Place the pan with the cupcakes on the prepared rack and let cool for 5 minutes, then invert the pan upside down onto the rack and let cool for another 5 minutes. Carefully lift the pan to release the cupcakes, then let cool completely, about 30 minutes.
Glaze:

In a small saucepan, combine the condensed milk and brown sugar and heat, stirring occasionally, until the mixture turns into a thick caramel, about 10 minutes.
Sift the powdered sugar and salt into a bowl, then add the brandy. Add ice water a little at a time, a teaspoon at a time, until you have a glaze the consistency of maple syrup.
Mix the butter and caramel glaze together until smooth and let sit to thicken slightly, about 10 minutes. Carefully dip the tops of the cupcakes halfway into the caramel and return them to the wire rack to allow the glaze to drip down the sides. Let the glaze set, about 15 minutes.