3oz unsalted butter
5oz light muscovado sugar
2 eggs, beaten
1 tbsp coffee extract
6oz self-raising flour
1 tsp baking powder
6oz stoned dates, roughly chopped
3oz walnuts, roughly chopped
6fl oz hot water
Preheat oven to 350 and line a muffin tin with cupcake liners.
Put the butter, sugar, eggs, coffee extract, flour, and baking powder into a large bowl. Beat well until and thoroughly blended.
Add in the dates, walnuts and hot water. Stir until combined and divide between cupcake liners.
Bake for 22-24 minutes.
Brown Sugar Swiss Meringue Buttercream:
5 large egg whites
1 2/3 cups light brown sugar
4 sticks unsalted butter
pinch of salt
To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, salt and sugar into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time and beat untilfrosting is smooth.
Linked to made in a day, miz helen's country cottage,