These wholewheat flour cupcakes are sweetened with dates instead of sugar, but even a colleague who dislikes dates was a fan of these. The frosting is sweetened with honey. The texture of the cupcakes differs from a regular cupcake, they are more crumbly, but not too much, and they pair wonderfully with the frosting.
For the cupcakes:
- 200gr fresh dates, pitted (or soak dried dates for 2 hours in hot water)
- 240gr milk (approx 220-225ml)
- 2 large eggs
- 1/2 tsp vanilla
- 80gr butter, soft
- 240gr wholewheat flour
- pinch of salt
- 1 tbs baking powder
- 1 tsp cinnamon
For the chocolate frosting:
- 60gr egg whites
- 225gr honey
- 1 tsp vanilla extract
- 250gr soft butter
- 3 tbs cacao powder
Make the cupcakes:
Place the pitted dates in a blender or small kitchen machine with a third of the milk and blitz into a puree. Stir the remaining milk in, as well as the eggs and the vanilla.
In a large bowl, place the flour, salt, baking powder, cinnamon and soft butter and mix everything together to form crumbs. First add a third of the liquids to the flour. Mix well, then add the rest and mix until combined well.
Scoop the batter into 16 cupcake tins lined with cupcake papers. Bake for 20 minutes on 180°C.
Leave to cool for 5 minutes in the muffin tin, then place on a cooling rack to cool fully.
Make the frosting:
Place the honey in a saucepan with a thick bottom. Heat it to 120°C without stirring. When the honey reaches about 114°C, turn on the mixer for the egg whites. Once the honey reaches 120°C, take it off the heat and pour it in a thin stream on the beating egg whites. Be careful not to pour on the beaters, as I can’t advise 120°C hot honey flying everywhere.
Beat the whites until they have cooled off significantly. Lukewarm is ok but not hot, you should easily be able to hold the sides of the bowl.
Add the butter and vanilla and beat until fully incorporated. Then add the cacao and mix to combine well. With a silicone spatula, fold the sides in with the middle, to make sure there is no white frosting left.
Frost the cupcakes:
When the cupcakes have cooled off fully, you can frost them. Either swirl it on with a spatula (first spread the frosting over the cupcake, to all edges with a heap on top. Then take your spatula from the side and while turning the cupcake round in your hand, make the swirl in the middle. Pull straight up sharply to get a nice point on top) or pipe it on. I can advise not using round tip for brown frosting, but a star-shaped instead, as a round tip might have your brown frosting resemble something less appealing.