Date Cupcake topped with Whiskey Butter Cream & Browned Butter Apples

So here we are again, F U#*#N ! cupcakes. I wont repeat my previous hypocritical rant, instead lets talk about dates. Much like maize it has been cultivated and enjoyed by humans going back as far as the neolithic period. Just think this scrumptious cake that you will be enjoying shortly is brought to you by the letter G and the number 3; lets take one step left into the realm of tangents where all things are connected. The letter G is for genome and the number 3 is for .3 percent difference between ours and the Neanderthals. The neolithic period is the period in which there was only one human species left on earth and farming practices started to develop. The common theory is that the other species where out competed by us, which is partially true but there is another theory. David Reich, a population geneticist and his colleague Sriram Sankararaman are leading a study that explores human and neanderthal mating (check out the study http://www.nature.com/news/modern-human-genomes-reveal-our-inner-neanderthal-1.14615). Essentially the study shows that humans today have some neanderthal genes mixed in with their human ones, their is even a possibility that these genes could have made us more resistant to infections and cold weather.

neoloithic

With out a little inter species lovin maybe we would not have even made it to the neolithic period and maybe neanderthals where not only out competed but outbred as well, “all you need is love”. Ergo without the letter G and the .3 percent there may not have been a neolithic human to farm and breed these dates for your cake.

Date Cupcake
coffee 1.75 cups
dates 225g
baking soda 1tsp
salted butter 1/2cup
sugar 1/3 cup
eggs 2
vanilla 1/2tsp
ap flour 1 1/4 cups
salt 1/2tsp
baking powder 5tsp
walnuts 1/3 cup

Whiskey Butter Cream
egg whites 3
sugar 1 cup
butter 1 cup
Irish whiskey 2.5tbs

Apple Filling

apples 2 cups
butter 1/4cup
cinnamon 1/4tsp
all spice 1/8tsp

Pre heat the oven to 350 degrees Fahrenheit. Grease the muffin tin and place liners in each cup. Cream together the butter and sugar until light and fluffy, scrape down the bowl and add the eggs one at a time. While the butter is creaming cook the dates and coffee in a sauce pot for 3-4 minutes until the dates are broken down. Add the baking soda and mix thoroughly (the mixture will foam up) take off the heat and let it cool until needed. Once the butter is done creaming scrape down the bowl and add the flour, salt, walnuts, and vanilla mix slightly then add the date mixture, mix until a smooth batter is formed. Add the baking powder and mix until it is completely incorporated, quickly deposit the batter into the muffin tin (before the batter deflates)and bake for 15 to 20 minutes, check with a toothpick to see if they are done or not.

Next we will make the whiskey butter cream, whisk the egg whites and sugar and heat over a double boiler until it reaches 138 degrees Fahrenheit, be sure to whisk the egg whites periodically. Whip on medium high speed until stiff peeks form, slowly add the softened butter an 1/8th of a cup at a time. Turn to high speed and continue to whip the butter cream (it will re emulsify in time); once emulsified slowly poor the whiskey into the butter cream while it whips, cover with saran wrap and place aside until you are ready to decorate the cupcakes.

For the browned butter apple filling simply bring the butter to a simmer and continue to simmer until it becomes slightly amber in colour, add the diced apples and spices and reduce the heat to low. Cook the apples for two minutes, (any longer and the butter will burn) then remove from the heat and place aside to cool.

Place a number 8 star tip in your piping bag and fill the bag with the butter cream, pipe a ring of icing on top of the cupcake leaving a space for the apples to go in the center. Fill the center of the cupcakes with the apples and top with some toasted walnuts.

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