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Brandy Tart Cupcakes

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For the sauce

  • 5 ml (1 tsp) MOIR'S Vanilla Essence
  • 15 ml (1 tbsp) butter
  • 315 ml light brown sugar
  • 180 ml brandy

For the cupcakes

  • 250 g SAFARI Pitted Dates, chopped
  • 500 ml (2 cups) SASKO cake flour
  • 250 ml (1 cup) chopped SAFARI Pecan Nuts
  • 5 ml (1 tsp) baking soda
  • 250 ml (1 cup) boiling water
  • 125 g butter
  • 250 ml light brown sugar
  • 2 eggs, beaten
  • 5 ml (1 tsp) baking powder
  • pinch of salt
  • 65 ml brandy

For the garnish

  • 150 ml cream
  • 15 ml (1 tbsp) castor sugar
  • extra pecan nuts and dates


  1. First make the sauce: Heat the butter, sugar, water and half the brandy and bring to the boil. Boil for 5 minutes.
  2. Remove from the heat and add rest of the brandy and vanilla. Keep aside.
  3. Pre-heat the oven to 180 ºC.
  4. To prepare the cupcakes: Place the dates in a glass bowl, add baking soda, the cover with boiling water and brandy. Leave to soften and cool.
  5. Cream the butter and sugar and then add the eggs little by little.
  6. Add the date mixture to the butter, sugar and egg mix. Beat until mixed through.
  7. Sift the flour and baking powder together, then add the nuts to the flour.
  8. Finally add the flour and nuts to the date mix.
  9. Fill the cupcake forms about 3/4 of the way. Bake for 20 minutes. Remove from the oven.
  10. Add 10 ml (2 tsp) of the sauce on top of each cupcake. Set aside to cool.
  11. Whip the cream until stiff and add the castor sugar.
  12. Decorate the cakes with cream, topped by a pecan nut and a date.
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