-
1
Preheat oven to 180u00b0C Line 18 holes of muffin pans (1/3 cup measure) with paper cases. This recipe uses 'regular' muffin pan size not the Texan/large style.
-
2
Combine the dates and 1 1/4 cups boiling water in a small saucepan, Bring to the boil over low-medium heat and simmer for 3 minutes.
-
3
Remove from the heat and mash lightly with a potato masher. Stir in the bicarb/baking soda and allow to stand for 5 minutes.
-
4
Stir in the butter and brown sugar into the warm date mixture until the butter melts and the sugar dissolves.
-
5
Stir in the eggs until combined.
-
6
SIft in the flour and ginger, then fold in with a metal spoon until combined.
-
7
Divide the mixture into the paper cases and smooth the mixture over with the back of a spoon.
-
8
Bake 15 minutes or until the tops are firm when touched.
-
9
Remove from the oven and cool in the pan for 5 minutes before transferring to a wire rack to cool.
-
10
To make the icing- combine the butter, brown sugar and the cream in a small saucepan over a low heat, stir until the sugar dissolves.
-
11
Bring the mixture to just below boiling point, then reduce the heat to low-medium and simmer for 2 minutes, stirring until thickened.
-
12
Remove from the heat and gradually beat in the ising sugar until smooth.
-
13
Spread the icing onto cakes and decorate by sprinkling with the optional sugar.
