Ingredients:
- 1 cup of chopped dates
- 1 cup of lightly packed brown sugar
- 4 1/2 tablespoons of Nuttelex Baking Butter (or any dairy free butter of your choice)
- 1 cup of boiling water
- 1 3/4 cups of gluten free self raising flour - we used Woolworths 'Free From Gluten' self raising flour
- 1 teaspoon of baking soda
- 2 teaspoons of vanilla essence
Method:
This mix will make between nine and twelve cakes depending on your chosen cake size.
- Place dates and brown sugar in a bowl.
- Add the butter and boiling water and stir until the sugar is dissolved.
- Add the self raising flour and soda. Mix well. (Note: if you find it is a lumpy mix, the batter can be poured into a sieve and pushed through with a wooden spoon to remove any lumps. The dates will remain in the sieve after the batter has gone through, so remove those and place back into your bowl with the batter).
- Add vanilla essence and stir.
- Spoon the batter into your cupcake cases, filling each approximately three quarters full.
- Bake for 20 to 30 minutes or until they are browned on the top. Do a skewer test - insert a skewer into a cupcake and the skewer should come out 'clean', that is, without any wet batter attached to it.
