MKR: Sticky Date Cupcake with Cream Cheese Icing
MKR: Sticky Date Cupcake with Cream Cheese Icing
Preparation time:
50 minutes
Cooking time:
30 minutes



  • 4 green apples, peeled, cored, finely chopped
  • 280g (2 cups) dates, pitted, chopped
  • 2 tsp bicarb of soda
  • 250g unsalted butter
  • 440g (2 cups) caster sugar
  • 2 cups (220g) chopped walnuts
  • 2 eggs
  • 2 tsp vanilla essence
  • 450g (3 cups) plain flour
  • Sliced strawberries, to decorate


  • 125g unsalted butter
  • 220g (1 cup) brown sugar, firmly packed
  • 80ml (⅓ cup) milk
  • 70g (1 cup) shredded coconut, toasted
  • 2 cups (220g) walnuts, toasted, coarsely chopped


  • 100g butter, softened
  • 250g cream cheese, softened
  • 110g (⅔ cup) icing sugar, sifted
  1. Method
  2. Notes

  1. Preheat oven to 180C and line 2 x 12 ⅓ -cup-capacity holes of a muffin pan with paper cases.
  2. Place apples, dates and bicarb in a bowl and pour over 500ml (2 cups) boiling water. Set aside for 10 minutes, then drain.
  3. Meanwhile, using an electric mixer, beat butter and sugar until pale and creamy. Beat in eggs and vanilla. Stir in sifted flour. Stir in apple and date mixture.
  4. Divide mixture among paper cases and bake for 20-25 minutes or until golden brown and a skewer inserted into the centre comes out clean.
  5. To make topping, stir butter, sugar and milk in a saucepan over medium heat until sugar dissolves. Bring to the boil and simmer for 1 minute. Stir in coconut and nuts. Spoon mixture on top of cupcakes and set aside to set.
  6. To make butter cream, using an electric mixer, beat all ingredients together for 2-3 minutes or until pale and fluffy.
  7. Top cupcakes with buttercream and strawberries to serve.

This recipe has been tested.