Steamed Muscovado Dates & Walnuts Cupcakes

Name: Steamed Muscovado Dates & Walnuts Cupcakes
Yield: 6 to 8 Cakes
Cuisine: British
Ingredients: 1 cup Self-Raising Flour; 1/2 cup Muscovado (Dark Brown Sugar) *lightly packed; 1 Egg; 2 tablespoons Canola Oil; 1/2 cup Walnuts *coarsely chopped; 1/2 cup Milk; 1/2 cup Dried Dates *coarsely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

These ‘Muscovado Dates & Walnuts Cupcakes’ can be baked in the oven or even microwaved. But the result is best when steamed. When soft batter is steamed instead of baked, the cupcakes become very soft and tender. It’s quicker, too.

Because the batter is very soft, you need strong cupcake cases. The cakes will expand double in size, the cupcake cases need to be strong enough to support. You can actually use tea cups or ramekins instead of cupcake cases.

Hiroko Liston @hirokoliston

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Ingredients

6 to 8 Cakes

1 cupSelf-Raising Flour
1/2 cupMuscovado (Dark Brown Sugar) *lightly packed
1Egg
2 tablespoonsCanola Oil
1/2 cupWalnuts *coarsely chopped
1/2 cupMilk
1/2 cupDried Dates *coarsely chopped

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Steps

1

Place Flour and Muscovado in a large bowl and mix well. Break up the Muscovado lumps. Add all other ingredients and mix well. *Note: You can save some Walnuts for topping.
2

Place some cupcake cases in steamer and spoon the mixture into the cases. My steamer is small and only 3 cupcake cases fit in. It might be difficult to cook all cupcakes at once.
3

*Note: Because the batter is very soft, you need strong cupcake cases. The cakes will expand double in size, the cupcake cases need to be strong enough to support. You can actually use tea cups or ramekins instead of cupcake cases.
4

If you have saved some Walnuts for topping, scatter some on top of each cake.
5

Pour water into the steamer pan and bring to the boil over high heat. Place the steamer that contains the cupcake cases filled with batter over the steaming pan, cover with lid and cook for 15 minutes.
6

Repeat with remaining batter. Enjoy warm or cold.