Sticky Date Cupcakes with Salted Caramel Cream Topping

180g (6 oz) dates, pitted and chopped
1 tsp vanilla essence
180g (6 oz) self raising flour
1 tsp bicarb soda
80g (3 oz) unsalted butter
150g sugar
2 eggs, lightly beaten

Salted Caramel Cream
125g caster sugar
80ml (3 fl oz)double cream
1/2 tsp salt
1 tsp vanilla essence
       
Preheat oven to 180 C fan forced ( 350 F).
Pour 180ml boiling water over the dates in a heatproof bowl and leave to soak for 20 mins.  Use a fork to break up the dates.  Stir in the vanilla essence.
Sift the flour and bicarb soda into a bowl and set aside.
Cream together the butter and sugar for 5 mins until very light and creamy.  Add eggs gradually, beating between each addition, and adding 1 tbsp flour about halfway through to prevent curdling.
Lastly, fold in the remaining flour and then the date mixture.
Place paper cases into a 12 hole muffin pan.
Spoon the mixture into the cupcake cases and bake for 20 to 30 mins.  The tops should spring back when pressed with a finger.  Remove and leave to cool.

Salted Caramel Topping
Dissolve the sugar and 60 ml water in small solid saucepan over a gentle heat, then increase the heat to a boil.  Wait a few minutes, leaving the pan undisturbed but watching it carefully.  As soon as it changes to a wonderful caramel colour (like strong tea) and is thicker, remove immediately from the heat, stand well back, and add the cream.  It may splatter a little.  Keep stirring, and add the salt and vanilla.  Leave until cold.