|Date Filling Two Ways|
Apr 3rd, 2006
Oh my god people, my pictures are so bad! So so bad! I'm really quite embarrassed to include them, but how can I get better if I don't keep trying? My brother is quite an accomplished photographer, obviously it did not rub off on me. Maybe I'll ask him for some lessons next time I see him. He could offer a class for beginners - "How To Take Pictures of Food - or Why Does Every Dish I Photograph Look Beige?"
Anyway, the latest horrible picture featured above displays the results of this weekend's "use up the rest of the date filling" baking extravaganza. I had filling left over from the mamouls I made, and since the date paste was so amazingly good I didn't want it to go to waste.
What I really wanted to make was a tart with a layer of sticky dates and a layer of orange flower custard sitting on top of a buttery crust. But I decided not to make that as tart doughs are so fattening and then putting a custard on it just seemed like death to my waistline. And I don't have a tart pan. But more the former really. So then what do I do instead? I go and make individual date and cream custards and cupcakes that more than hold their own in terms of sheer butter content, thereby achieving pretty much the exact same thing calorie-wise as if I'd made the tart I wanted. (If I had a pan.) Not so clever that. And to top it all off I have now established definitively that I am the only one in my household who will eat a baked custard without whining about how I'm trying to poison them with the slimey baked eggs and how could this be fressert* and don't we have any coookiees, mooooommmmmmmmyyyy???
The cupcakes proved more popular, so that's the recipe I'll give you. Be warned, these are heavy little suckers, they're not tough or dense, they're just chock full of butter and they don't rise much. Jim said they were like a fig newton. I don't know what they taste like really, I'm too full of custard.
* dessert - Ian loves it but he can't say it
Orange Scented Cupcakes with Date Fillingmakes 12 cupcakes1 stick butter, room temperature
1 cup sugar
2 large eggs
1 tsp orange extract
1 tsp baking soda
2 cups all purpose flour
1 cup buttermilk
1/2 - 1 cup date filling
juice of one orange
1 tsp orange flower water
sugar for sprinkling
Beat butter and sugar with a fork or electric mixer. Add the eggs one at a time and then stir in the orange extract and baking soda. Fold in half the flour, then half the buttermilk, then repeat.
Spray a muffin pan with cooking spray and put a scoop of batter in the bottom of each tin. Add a scoop of date filling to each and then cover with the rest of the batter.
Bake in a 375° oven for 20 to 25 minutes.
Mix the orange juice and orange flower water. (You might try reducing the mixture a bit on the stovetop to get more of a syrup). When the cupcakes are done cooking but still hot, spoon about a tablespoon full of the juice over the top of each, and sprinkle with a bit of sugar. Remove the cupcakes from the tin and place on a rack to cool.