Prep time:

40 min

Cook time:

20 min

Serves:

Makes approx 12

Ingredients

For the cakes:

12 cupcake cases

180g dates, pitted and chopped

1 tsp vanilla extract

180g self-raising flour

1 tsp bicarbonate of soda

80g unsalted butter, softened

150g light muscovado sugar

2 eggs, lightly beaten

For the buttercream:

Method one: Caramel

125g white caster sugar

80ml double cream

1/ 2 tsp salt (or to taste)

1 tsp vanilla extract

Method two: Dulce de leche

3–4 tbsp dulce de leche

1/ 2 tsp salt (or to taste)

1 tsp vanilla extract

160g salted butter, softened

200g icing sugar, sifted

Nylon piping bag (optional)

Medium or large star nozzle (optional)

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