Читать книгу Bake Me I'm Yours... Cupcake - Joan Belgrove - Страница 12

This low fat old-fashioned favourite has a lovely light but moist texture. It’s delightfully easy to make, and keeps well too. Eat within two weeks.

you will need

250ml/9fl oz golden syrup

60g/21/4oz unsalted butter

250ml/9fl oz milk

300g/101/2oz wholemeal flour

300g/101/2oz plain flour

220g/73/4oz soft brown sugar

1tbsp/15ml baking powder

1tsp/5ml baking soda

200g/7oz walnuts, chopped

500g/171/2oz pitted dates, chopped

1 large egg, beaten

1 Preheat oven to 180°C/350°F/Gas 4.

2 Line the trays with cupcake cases.

3 Place golden syrup, butter and milk in a saucepan and stir over low heat until the mixture is melted and smooth. Do not boil. Allow to cool slightly.

4 Place the flours, sugar, baking powder, baking soda, walnuts and dates together in a large bowl.

5 Combine the melted and dry ingredients and mix well. Add the egg and mix.

6 Spoon or pipe the thick mixture into the cupcake cases until they are about two thirds full.

7 Bake for about 20–25 minutes, or until a fine skewer inserted into the centre of one cupcake comes out clean.

8 Allow to cool in the tray for 5 minutes before removing to a wire rack to cool completely.